Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce
These sweet potato patties with red lentils are a nutritious, flavor-packed option for a plant-based meal. The patties are tender, lightly crispy on the outside, and infused with spices, while the creamy avocado cilantro sauce adds a bright, refreshing contrast. This dish is perfect for lunch, dinner, or meal prep and pairs well with grains or a fresh salad.
Ingredients
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 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
Instructions
In a medium pot, combine red lentils and cubed sweet potatoes. Add enough water to cover by about an inch, bring to a boil, then reduce heat and simmer for 15 to 18 minutes until both are tender. Drain well and let cool slightly.
Transfer the cooked mixture to a large bowl. Add the chopped onion, minced garlic, cumin, paprika, salt, pepper, olive oil, and breadcrumbs. Mix thoroughly until well combined. Use a fork or potato masher to break down any large chunks.
Form the mixture into patties using your hands. You should get about 8 to 10 patties, depending on size.
Heat a little olive oil in a skillet over medium heat. Cook the patties in batches for 3 to 4 minutes per side, or until golden and firm. Transfer to a paper towel-lined plate to drain any excess oil.
For the sauce, place the avocado, cilantro, lime juice, garlic, and salt in a blender or food processor. Blend until smooth, adding water as needed to reach your desired consistency.
Serve the patties warm, drizzled with the creamy avocado cilantro sauce or with the sauce on the side for dipping.
Notes
You can bake the patties at 400°F (200°C) for 20 to 25 minutes, flipping halfway, for a lower-fat version. Add chopped spinach or grated carrots for extra veggies. The sauce can be made ahead and stored in the fridge for up to two days. These patties also freeze well, making them ideal for meal prep.