Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce

There’s something extra comforting about a crispy-on-the-outside, tender-on-the-inside patty, and when you combine that texture with wholesome ingredients like sweet potatoes and red lentils—magic happens. These Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce are not just a pretty plate—they’re packed with plant-based protein, bursting with flavor, and easy enough to make on a busy weeknight.

This recipe has become a regular in our kitchen rotation, especially when I’m in the mood for something hearty but still light and veggie-forward. I first whipped up these patties when I had a couple of sweet potatoes that needed using, a bag of red lentils in the pantry, and not much else. With a little creativity and some fridge rummaging, this delicious combo was born—and trust me, they’ve been requested ever since.

Whether you’re plant-based, meatless-curious, or just looking for a fresh way to enjoy sweet potatoes, this one’s for you.

Let’s dive in and start with the patties!

Ingredients You’ll Need

For the Patties:

• 1 cup red lentils, rinsed

• 2 medium sweet potatoes, peeled and cubed

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil (plus more for cooking)

• ½ cup breadcrumbs or oat flour

For the Creamy Avocado Cilantro Sauce:

• 1 ripe avocado

• ½ cup fresh cilantro leaves

• 2 tablespoons lime juice

• 1 garlic clove

• 2 to 4 tablespoons water (to thin)

• Salt to taste

STEP 1: Cook the Lentils and Sweet Potatoes

In a medium-sized pot, combine your rinsed red lentils and peeled, cubed sweet potatoes. Add just enough water to cover everything by about an inch. Bring it all to a boil, then reduce the heat and let it simmer for about 15 to 18 minutes.

You’ll know it’s done when the lentils are tender and the sweet potatoes can be pierced easily with a fork. Once cooked, drain any excess water and let the mixture cool slightly. This step is important—you don’t want the heat to scramble the rest of your ingredients when we mix them together later.

Pro Tip: If you’re multitasking in the kitchen, use this simmer time to prep your sauce ingredients or chop your onions and garlic.

STEP 2: Mix the Patty Base

Transfer your cooled sweet potato and lentil mixture to a large mixing bowl. Add the finely chopped onion, minced garlic, cumin, smoked paprika, salt, pepper, and olive oil. Give everything a good mix.

Then, add in the breadcrumbs or oat flour—whichever you’re using. Mix again until everything is well combined. The mixture should be soft but sturdy enough to hold its shape. If it feels too wet, sprinkle in a little more breadcrumbs or oat flour.

Use a fork or a potato masher to gently mash any large chunks of sweet potato or lentils. You don’t need to purée the mixture; we’re aiming for texture with just enough smoothness to keep it all together.

Kitchen Tip: If you’re prepping ahead, you can cover the bowl and let the mixture chill in the fridge for 30 minutes. This makes forming the patties even easier.

STEP 3: Shape the Patties

Using your hands, scoop out portions of the mixture and shape them into round patties. Aim for a size slightly larger than a golf ball and flatten them gently. You should get about 8 to 10 patties, depending on how thick you like them.

Lay them out on a plate or parchment-lined tray as you go—this helps keep your workflow smooth when you’re ready to cook them up.

Welcome back! Now that you’ve prepped and shaped your patties, it’s time to bring them to life with a golden sear (or a healthier bake—your choice!). And of course, no patty is complete without a great sauce, and this creamy avocado cilantro drizzle is everything. It’s bright, tangy, smooth, and pairs perfectly with the spiced patties.

Let’s finish up these irresistible sweet potato patties and get them ready for your table.

STEP 4: Cook the Patties

You’ve got two great options here—pan-frying for that classic crispy edge, or baking for a lighter approach. Let’s start with the stovetop method.

Pan-Frying:
Heat a thin layer of olive oil in a large skillet over medium heat. Once hot, place a few patties in the pan, making sure not to overcrowd. Cook each side for about 3 to 4 minutes, or until golden brown and firm to the touch. Use a spatula to flip them gently—these are soft but hold together nicely once cooked.

Once cooked, transfer the patties to a paper towel-lined plate to drain any extra oil. Repeat until all patties are cooked.

Baking (Low-Oil Option):
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the patties on the tray and bake for 20 to 25 minutes, flipping them halfway through. They’ll come out lightly crispy and just as flavorful.

Tip: If you’re baking and want extra crisp, spray or brush the tops with a bit of olive oil before popping them in the oven.

STEP 5: Make the Avocado Cilantro Sauce

While your patties are cooking, it’s time to whip up that gorgeous green sauce. This is the kind of sauce that you’ll want to put on everything—grain bowls, wraps, roasted veggies… it’s that good.

In a blender or food processor, add:

• 1 ripe avocado

• ½ cup fresh cilantro leaves

• 2 tablespoons lime juice

• 1 garlic clove

• Salt to taste

• 2 to 4 tablespoons water (start small and add more as needed)

Blend until smooth and creamy. You’re looking for a thick but pourable consistency—almost like a creamy dressing. If it’s too thick, just add water a tablespoon at a time until you reach your desired texture.

Make-Ahead Tip: You can make this sauce up to two days in advance and store it in an airtight container in the fridge. To keep it from browning, press a piece of plastic wrap directly against the surface of the sauce before sealing.

STEP 6: Serve and Enjoy

Now comes the fun part—putting it all together!

Serve the patties warm, either drizzled generously with the avocado cilantro sauce or with the sauce on the side for dipping. These patties are super versatile, so you can:

• Plate them over a bed of quinoa or brown rice for a hearty meal

• Serve them alongside a crisp salad for something lighter

• Tuck them into a pita or wrap with greens and veggies for a plant-based lunch

• Stack two with the sauce in between for a mini veggie burger vibe

Extra Tips and Tasty Variations

Once you’ve got the base recipe down, you can have a lot of fun with it. Here are some ways to switch things up:

• Add Extra Veggies: Grated carrot, chopped spinach, or shredded zucchini can be mixed into the patty base for added nutrition. Just make sure to squeeze out any extra moisture, especially from zucchini.

• Spice It Up: Add a pinch of cayenne or red pepper flakes if you like heat.

• Switch Up the Sauce: Not a fan of cilantro? Try using parsley and basil instead, or add a dollop of Greek yogurt or tahini for a different spin.

• Freeze for Later: These patties freeze beautifully! Just place cooked patties in a single layer on a tray, freeze until solid, then transfer to a container or freezer bag. Reheat in the oven or toaster oven when ready to enjoy.