Crispy Sweet Potato and Red Lentil Patties
Enjoy a delightful combination of sweet potatoes and red lentils in these crispy, protein-packed patties that are perfect for any meal.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed Bursting with natural sweetness
- 1 cup red lentils Vibrant in color and rich in nutrients
- 1 medium onion, finely chopped Adds subtle yet robust flavor
- 3 cloves garlic, minced For an aromatic kick
- 1/2 cup fresh cilantro or parsley Offering a fresh herbal note
- 1 tsp ground cumin Adds warmth and depth
- 1 tsp paprika Contributes mild smokiness
- 1/2 cup panko breadcrumbs Creates the desirable crunch
- Salt and pepper to taste To enhance all the flavors
- Olive oil for frying For a gorgeous golden hue
Instructions
Preparation
- Boil the red lentils in a medium pot filled with 2 cups of water for about 15 minutes, until soft. Drain and set aside.
- In another pot, bring salted water to a boil and add cubed sweet potatoes. Cook until fork-tender, about 10 to 12 minutes. Drain and let cool slightly before mashing.
- In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent, about 5 to 7 minutes.
Combining Ingredients
- In a large mixing bowl, mash the cooked sweet potatoes. Stir in the cooked lentils, sautéed onions and garlic, herbs, cumin, paprika, salt, and pepper. Mix well.
- Shape the mixture into 2-inch patties and coat each in panko breadcrumbs.
Cooking
- Heat a few tablespoons of olive oil in a skillet over medium heat. Fry the patties for 3 to 4 minutes on each side until golden brown.
- Alternatively, bake patties in a preheated oven at 400°F (200°C) for 20 to 25 minutes, flipping halfway through.
Notes
Ensure the oil is adequately heated for crispy patties. You can fold in diced chili peppers for added flavor or use smoked paprika instead. For healthier options, consider baking instead of frying.