Sweet Potato and Red Lentil Patties with Avocado Cilantro Sauce
These golden, spiced patties are a vegetarian dream—crispy on the outside, tender inside, and topped with a creamy avocado sauce. Perfect for burgers, bowls, or appetizers!
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Servings: 4
Calories: 320kcal
Equipment
Ingredients
For the Patties:
- 2 medium sweet potatoes about 500g, peeled and diced
- ½ cup 100g dried red lentils, rinsed
- ½ cup 50g breadcrumbs (or almond flour for gluten-free)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 2 tbsp olive oil for cooking
- Salt and pepper to taste
For the Avocado Sauce:
- 1 ripe avocado
- ½ cup 120g Greek yogurt (or dairy-free alternative)
- ¼ cup fresh cilantro packed
- 1 tbsp lime juice
- 1 small garlic clove
- Salt to taste
Instructions
- Cook Lentils & Sweet Potatoes: Boil lentils in 1 cup water for 15 minutes. Drain. Steam sweet potatoes until soft, then mash.
- Mix Patties: Combine mashed sweet potatoes, lentils, breadcrumbs, spices, salt, and pepper. Shape into 8 patties.
- Cook Patties: Heat oil in a skillet. Cook patties 3-4 minutes per side until golden.
- Blend Sauce: Process all sauce ingredients until smooth. Adjust salt/lime to taste.
- Serve: Drizzle patties with sauce and garnish with extra cilantro.
Notes
- Binding Tip: If the mixture is too soft, add 1-2 tbsp more breadcrumbs.
- Spice Swap: Add ½ tsp chili powder for heat or 1 tsp curry powder for depth.
- Make Ahead: Prep patties (uncooked) and store in the fridge for up to 24 hours.
- Freezing: Freeze cooked patties between parchment paper for up to 1 month.
- Sauce Variations: Substitute cilantro with parsley or add 1 tbsp tahini for richness.
- Bonus Twist: Stuff patties in pita with crunchy slaw!
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 180mg | Potassium: 850mg | Fiber: 10g | Sugar: 6g