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Crispy Sweet Potato & Red Lentil Patties

Golden, crispy vegetarian patties made from sweet potatoes and red lentils, topped with a chunky avocado cilantro sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 patties
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 2 cups sweet potato cooked and mashed
  • 1 cup red lentils dried, rinsed
  • 2.5 cups vegetable broth
  • 1 cup rolled oats ground, or breadcrumbs
  • 0.5 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 2 tbsp olive oil for frying
Avocado Sauce
  • 2 avocados ripe
  • 0.5 cup cilantro chopped
  • 0.25 cup red onion diced
  • 1 tbsp lime juice

Equipment

  • Large Skillet
  • Pot for boiling
  • Mixing bowls
  • Potato Masher

Method
 

  1. Cook lentils in vegetable broth until soft and liquid is absorbed (approx 15 mins).
  2. Steam or boil sweet potatoes until tender, then mash them.
  3. In a large bowl, mix cooked lentils, mashed sweet potato, oats/breadcrumbs, onion, garlic, and spices until combined.
  4. Form mixture into 6 patties. Refrigerate for 20 minutes to firm up.
  5. Prepare sauce by mashing avocado with cilantro, diced onion, lime juice, and salt.
  6. Heat oil in skillet. Fry patties 4-5 minutes per side until golden and crispy.
  7. Serve patties on buns topped generously with avocado sauce.

Notes

Patties can be frozen after cooking for up to 3 months.