Description
Deliciously crispy on the outside and creamy on the inside, these patties combine sweet potatoes and red lentils for a nutritious and flavorful dish.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed and drained
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- Olive oil for frying
- 1 avocado
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Cook sweet potatoes: Boil the diced sweet potatoes in water until tender, about 15 minutes. Drain and mash until smooth.
- Cook lentils: In a separate pot, bring water to a boil and cook the rinsed lentils until soft, about 15 minutes. Drain and cool slightly.
- Combine ingredients: In a large mixing bowl, mix the mashed sweet potatoes with the cooked lentils, breadcrumbs, chopped onion, minced garlic, cumin, paprika, and season with salt and pepper until fully combined.
- Form patties: Shape the mixture into small patties, ensuring they are firm enough to hold together.
- Fry patties: Heat olive oil in a frying pan over medium heat. Add the patties and cook until golden brown on both sides, about 5 minutes each side.
- Prepare the sauce: In a blender, combine the avocado, chopped cilantro, lime juice, and a pinch of salt. Blend until smooth and creamy.
- Serve: Plate your crispy patties and drizzle the creamy avocado cilantro sauce generously over the top.
Notes
Can be made-ahead and refrigerated. For a healthier option, consider air frying or baking the patties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg