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Step-by-Step Instructions
1. Cook the Lentils
In a medium saucepan, combine the rinsed red lentils and water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15–20 minutes , or until the lentils are tender and most of the water has been absorbed. Drain any excess water and set aside.
2. Prepare the Sweet Potatoes
While the lentils are cooking, steam or boil the diced sweet potatoes until tender, about 10–12 minutes . Alternatively, microwave them in a covered bowl with a splash of water for 5–7 minutes .
Mash the cooked sweet potatoes in a large mixing bowl until smooth.
3. Assemble the Patty Mixture
Add the cooked lentils, chopped onion, minced garlic, cumin, smoked paprika, turmeric, salt, and pepper to the mashed sweet potatoes. Mix well to combine.
Stir in the fresh cilantro and breadcrumbs. Mix until the mixture holds together when pressed. If the mixture feels too wet, add a bit more breadcrumbs.
4. Form the Patties
Divide the mixture into 8–10 equal portions and shape each into a patty, about 1/2-inch thick. Place the patties on a plate or tray.
5. Cook the Patties
. Frying Method:
Heat olive oil in a large skillet over medium heat.
Carefully place the patties in the skillet and cook for 3–4 minutes per side , or until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
. Baking Method:
Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper or lightly grease it.
Arrange the patties on the baking sheet and lightly brush or spray them with olive oil.
Bake for 20–25 minutes , flipping halfway through, until golden and crisp.
6. Make the Creamy Avocado Cilantro Sauce
In a blender or food processor, combine the avocado, cilantro, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.
Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning as needed.
7. Serve
Arrange the crispy patties on a serving platter or individual plates.
Drizzle or dollop the creamy avocado cilantro sauce over the patties, or serve it on the side for dipping.
Garnish with extra cilantro or a sprinkle of smoked paprika for a pop of color. Enjoy!
Tips for Success
Use Fresh Ingredients : Fresh cilantro and ripe avocados make a noticeable difference in flavor and texture.
Chill the Patties : For easier handling, refrigerate the shaped patties for 15–20 minutes before cooking.
Add Extra Veggies : Incorporate finely chopped spinach, grated carrots, or diced bell peppers into the patty mixture for added nutrition.
Make Ahead : Prepare the patties ahead of time and store them in the fridge for up to 2 days or freeze for longer storage. Reheat in the oven or skillet before serving.
Gluten-Free Option : Use gluten-free breadcrumbs or almond flour to bind the patties.
Serving Suggestions
. These Sweet Potato Patties pair beautifully with a variety of sides:
Side Salad : Serve with a simple green salad or cucumber-tomato salad for a refreshing contrast.
Grain Bowls : Pair with quinoa, brown rice, or couscous for a complete meal.
Taco Style : Serve the patties in taco shells with the avocado cilantro sauce as a topping.
Dipping Sauces : Offer tahini, yogurt sauce, or sriracha mayo alongside the patties for extra flavor.
Nutritional Information (Per Serving, Approx.)
Calories : ~250 kcal
Protein : ~10g
Carbohydrates : ~30g
Fat : ~12g
Fiber : ~8g
Note: Nutritional values may vary based on specific brands and portion sizes.
Final Thoughts
These Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce are a celebration of flavors, textures, and wholesome ingredients. With their crispy exterior, soft interior, and vibrant sauce, they’re a dish that’s as satisfying to eat as it is nourishing.
Whether you’re hosting a dinner party, meal prepping for the week, or simply craving something healthy and delicious, this recipe is sure to please. So grab your ingredients, fire up the stove or oven, and get ready to enjoy a dish that’s equal parts comforting and nutritious.
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