Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are a delightful blend of flavor and nutrition that make for a perfect appetizer or light meal. These patties combine the natural sweetness of sweet potatoes with the hearty texture of red lentils, all complemented by a creamy avocado cilantro sauce that adds a zesty finish. The delightful crunch of the patties makes every bite satisfying, and they’re simple enough for a weeknight dinner yet impressive enough for entertaining guests.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 300
• Protein: 10 grams
• Carbohydrates: 40 grams
• Fat: 12 grams
• Fiber: 8 grams
• Sugar: 4 grams
• Sodium: 290 mg

Why Make This Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

These Crispy Sweet Potato & Red Lentil Patties are not only delicious but also packed with nutrients. Sweet potatoes provide complex carbohydrates and are rich in vitamins, while red lentils are an excellent source of protein and fiber. The creamy avocado cilantro sauce enhances the dish with its refreshing flavor, making these patties perfect for anyone looking to eat healthier while enjoying incredible tastes. They are great for meal prep, as they store well and can be enjoyed throughout the week.

How to Make Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

Creating these wonderful patties is straightforward and requires just a few simple steps. Follow along to ensure you get the best results!

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 cup breadcrumbs
• Oil for frying
• 1 ripe avocado
• 1/4 cup plain yogurt or sour cream
• 1 tablespoon lime juice
• Salt to taste

Directions:

• Step 1: Preparation

  Begin by cooking the diced sweet potatoes in boiling water for about 10-15 minutes until they are tender. Once cooked, drain the sweet potatoes and mash them in a bowl.

• Step 2: Cooking Lentils

  In a separate pot, cook the red lentils in water for approximately 15 minutes until soft. Drain any excess water from the lentils for the best texture.

• Step 3: Mixing the Ingredients

  In a large mixing bowl, combine the mashed sweet potatoes, cooked lentils, finely chopped onion, minced garlic, cumin, paprika, salt, black pepper, chopped cilantro, and breadcrumbs. Mix everything together thoroughly until well combined.

• Step 4: Shaping the Patties

  Shape the mixture into patties, about 2-3 inches wide. Ensure they are compact to hold their shape while cooking.

• Step 5: Frying the Patties

  Heat a generous amount of oil in a skillet over medium heat. Carefully place the patties in the hot oil and fry them until they are golden brown on both sides, approximately 3-4 minutes per side.

• Step 6: Making the Sauce

  For the creamy avocado cilantro sauce, blend the ripe avocado, plain yogurt (or sour cream), lime juice, and a pinch of salt until smooth and creamy.

• Step 7: Serving

  Serve the warm patties drizzled with the avocado cilantro sauce on top. Enjoy the crunchy exterior and soft interior with the creamy sauce blending beautifully.

How to Serve Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

These patties are versatile and can be served in various ways. They make a lovely starter at dinner parties or a hearty accompaniment to a fresh salad for a light lunch. You can also serve them on a bed of spinach or with pita bread and extra sauce for a fun meal.

How to Store Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or skillet to retain their crispiness. The avocado sauce can be stored separately for about 1-2 days in the fridge.

Expert Tips for Perfect Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

• Make sure your sweet potatoes are well-drained after cooking to avoid a mushy texture in the patties.
• If the mixture feels too wet, add a bit more breadcrumbs to help bind the patties better.
• For added flavor, experiment with spices such as chili powder or garlic powder.
• If frying isn’t your style, these patties can also be baked in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden brown.

Delicious Variations

• Swap red lentils for chickpeas or black beans for a different flavor profile.
• Try adding chopped bell peppers or corn to the mixture for extra texture and sweetness.
• For a spicier kick, include diced jalapeños or a dash of hot sauce in the mixture.

Frequently Asked Questions

• Can I make these patties ahead of time?
  Yes! You can prepare the patties and refrigerate them uncooked for up to one day before frying.

• Can I freeze the patties?
  Absolutely! Freeze the uncooked patties on a baking sheet and transfer them to a zip-close bag once frozen solid. Cook from frozen, adding a couple of extra minutes to the cooking time.

• What if I don’t have fresh cilantro?
  If you’re not a fan of cilantro, try using parsley or scallions as a substitute in both the patties and the sauce.

• Are these patties gluten-free?
  Yes, if you use gluten-free breadcrumbs, this recipe can easily be made gluten-free.

• How can I make this vegan?
  To make this recipe vegan, substitute the yogurt or sour cream with a plant-based alternative, and ensure you use appropriate oil for frying.

Conclusion

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are not just a meal but an experience. Each bite brings a burst of flavors and textures that are sure to please your taste buds. Whether you’re making them for a family dinner or serving them to guests, these patties will impress and satisfy. So grab your ingredients and get cooking—your kitchen will be filled with delightful aromas, and your palate will thank you! Enjoy the fusion of health and taste!

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

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• Author: lydia
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful blend of flavor and nutrition, these crispy patties combine sweet potatoes with red lentils, served with a creamy avocado cilantro sauce.

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 cup breadcrumbs
• Oil for frying
• 1 ripe avocado
• 1/4 cup plain yogurt or sour cream
• 1 tablespoon lime juice
• Salt to taste

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Instructions

1. Cook diced sweet potatoes in boiling water for about 10-15 minutes until tender, then mash them in a bowl.
2. In a separate pot, cook red lentils in water for approximately 15 minutes until soft, then drain.
3. In a large bowl, mix mashed sweet potatoes, cooked lentils, onion, garlic, cumin, paprika, salt, black pepper, cilantro, and breadcrumbs until well combined.
4. Shape mixture into patties about 2-3 inches wide.
5. Heat oil in a skillet and fry the patties until golden brown, about 3-4 minutes per side.
6. Blend avocado, yogurt (or sour cream), lime juice, and a pinch of salt until smooth for the sauce.
7. Serve patties warm with the creamy avocado cilantro sauce on top.

Notes

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet to retain crispiness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 290mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg