Description
Crispy on the outside and tender on the inside, these sweet potato and red lentil patties are a fast, nourishing vegan dinner. Packed with plant-based protein, fiber, and warm spices, they’re served with a creamy avocado cilantro sauce for a fresh, satisfying meal.
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup cooked red lentils (from 1/2 cup dry lentils)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons oat flour (or ground oats)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon ground flaxseed
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Olive oil, for frying
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 small garlic clove
- 2 tablespoons olive oil
- Salt and water, to taste
Instructions
- Simmer red lentils in water (1:2 ratio) for 10–15 minutes until soft. Drain well and cool.
- Combine mashed sweet potato, lentils, onion, garlic, parsley, spices, flaxseed, and oat flour until a thick mixture forms.
- Form mixture into small patties. Chill 15 minutes if too soft.
- Heat olive oil in a skillet and cook patties 3–4 minutes per side until golden and crispy.
- Blend avocado, cilantro, lime juice, garlic, olive oil, salt, and water until creamy.
- Serve warm patties topped with avocado cilantro sauce.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg