Introduction
Looking for a wholesome, protein-packed meal that’s both delicious and nutritious? These Sweet Potato and Lentil Patties are my go-to recipe when I want something satisfying that doesn’t compromise on flavor. I love how these patties combine the natural sweetness of sweet potatoes with protein-rich lentils, creating a perfectly balanced dish that’s crispy on the outside and tender on the inside. Whether you’re a vegetarian or simply trying to incorporate more plant-based meals into your diet, these patties are sure to become a regular in your meal rotation.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup breadcrumbs (use gluten-free if needed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Place lentils in a pot with 2 cups of water. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy. Drain well.
- Meanwhile, steam or boil sweet potato cubes until fork-tender, about 15 minutes. Drain and mash in a large bowl.
- Heat 1 tablespoon olive oil in a pan and sauté onion and garlic until softened, about 5 minutes.
- Combine mashed sweet potato, cooked lentils, sautéed onion mixture, and all seasonings in a large bowl. Mix well.
- Add breadcrumbs gradually until the mixture holds together when shaped.
- Form the mixture into 8-10 patties, about ½ inch thick.
- Heat remaining oil in a large skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown and crispy.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8-10 patties
Recipe Notes
– Make sure to drain both the lentils and sweet potatoes well to prevent soggy patties.
– If the mixture is too wet, add more breadcrumbs one tablespoon at a time.
– These patties can be made ahead and stored in the refrigerator for up to 3 days.
– For freezing, place uncooked patties between sheets of parchment paper and freeze for up to 3 months.
– Serve with your favorite dipping sauce, in burger buns, or over a fresh salad.
– The patties might seem delicate when forming, but they’ll firm up during cooking.
Sweet Potato and Lentil Patties
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup red lentils rinsed
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup breadcrumbs use gluten-free if needed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Place lentils in a pot with 2 cups of water. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy. Drain well.
- Meanwhile, steam or boil sweet potato cubes until fork-tender, about 15 minutes. Drain and mash in a large bowl.
- Heat 1 tablespoon olive oil in a pan and sauté onion and garlic until softened, about 5 minutes.
- Combine mashed sweet potato, cooked lentils, sautéed onion mixture, and all seasonings in a large bowl. Mix well.
- Add breadcrumbs gradually until the mixture holds together when shaped.
- Form the mixture into 8-10 patties, about ½ inch thick.
- Heat remaining oil in a large skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown and crispy.
