Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce Recipe
These Sweet Potato Patties with Red Lentils are a delicious, wholesome vegetarian dish perfect for a light meal or appetizer. Made with mashed sweet potatoes, cooked red lentils, and flavorful spices, then pan-fried to golden perfection. Served with a creamy avocado cilantro sauce and tangy mango chutney glaze, this recipe offers a vibrant blend of textures and flavors that are both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 patties (serves 4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian, Fusion
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Patties
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked red lentils
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil (for frying)
Avocado Cilantro Sauce
- 1 ripe avocado
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- Water (as needed for consistency)
Mango Chutney Glaze
- 1/2 cup mango chutney
- 1 tablespoon lime juice
Instructions
- Cook Sweet Potatoes: Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain the water and mash the sweet potatoes in a bowl until smooth.
- Combine Ingredients: To the mashed sweet potatoes, add cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the potato and lentil mixture into small patties, approximately 2-3 inches in diameter, ensuring they hold together well.
- Heat Oil: Heat the olive oil in a large skillet over medium heat to prepare for frying the patties.
- Fry Patties: Place the patties into the hot skillet in batches, cooking each side for 4-5 minutes or until they develop a golden brown crust. Remove patties from skillet and drain excess oil on a paper towel-lined plate.
- Blend Ingredients: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, and salt. Blend until smooth, adding water gradually to achieve a creamy, sauce-like consistency.
- Mix Glaze: In a small bowl, stir together mango chutney and lime juice until well combined to form the glaze.
- Plate Patties: Serve the warm sweet potato patties drizzled with the creamy avocado cilantro sauce and topped with the mango chutney glaze for a flavorful finish.
Notes
- You can substitute breadcrumbs with gluten-free alternatives for a gluten-free version.
- Cooking red lentils ahead of time saves preparation time; canned lentils can also be used if drained well.
- Adjust the seasoning in the patties and sauce to your taste preference.
- For a crispier texture, you can bake the patties in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- The avocado cilantro sauce can be made milder or zestier by altering lime juice and cilantro quantities.
Keywords: sweet potato patties, red lentils, avocado cilantro sauce, mango chutney glaze, vegetarian appetizer, healthy patties, fried patties, vegetarian fusion
