Crispy Sweet Potato and Red Lentil Patties
Delightful fusion of sweet potatoes and red lentils, creating crispy and flavorful patties perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and cubed Alternatively, you can use regular potatoes.
- 1 cup red lentils, rinsed You can use other lentils, but they may take longer to cook.
- 1 small onion, diced Shallots can be used for a gentler taste.
- 2 cloves garlic, minced Avoid burning to prevent bitterness.
- 1 teaspoon cumin Toast briefly to enhance aroma.
- 1 teaspoon coriander Can substitute with chili powder for a twist.
- Salt to taste salt
- Pepper to taste pepper
- 1/2 cup breadcrumbs or oats Crushed crackers can be used as an alternative.
- Oil for frying oil for frying
- 1 medium avocado For serving.
- 1/4 cup cilantro For serving.
- 1 medium lime, juiced For serving.
Instructions
Preparation
- Boil a pot of water and add the cubed sweet potatoes. Cook for about 15 minutes or until tender, then drain and let cool slightly.
- In a separate pot, bring 2 cups of water to a boil. Add the rinsed red lentils and simmer for about 15 minutes until soft, then drain any excess water.
Cooking
- In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, stirring until softened and translucent, about 3-4 minutes.
- In a large bowl, mash the cooked sweet potatoes. Add the cooked lentils, sautéed onions, garlic, cumin, coriander, salt, pepper, and breadcrumbs (or oats). Mix well until everything is evenly combined.
- Form the mixture into patties, about 2-3 inches in diameter, and press firmly to hold their shape.
- Heat a thin layer of oil in a skillet over medium heat. Fry the patties for about 4-5 minutes on each side until golden brown and crispy.
- Once cooked, place the patties on a paper towel to drain excess oil. Serve warm.
Notes
For enhanced flavor, add a pinch of smoked paprika. Feel free to customize with chopped vegetables like bell peppers or serve with tangy yogurt or tahini sauce.