Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce Recipe

Introduction

These Sweet Potato Patties with Red Lentils are a delicious and nutritious appetizer that combines hearty flavors and creamy textures. Paired with a vibrant avocado cilantro sauce and a sweet mango chutney glaze, they offer a perfect balance of savory, tangy, and fresh tastes.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked red lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil (for frying)
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Water (as needed for consistency)
• 1/2 cup mango chutney
• 1 tablespoon lime juice (for glaze)

Instructions

1. Step 1: In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes in a bowl until smooth.
2. Step 2: Add the cooked red lentils, chopped onion, minced garlic, cumin, paprika, salt, pepper, and breadcrumbs to the mashed sweet potatoes. Mix everything together until well combined.
3. Step 3: Shape the mixture into small patties, about 2-3 inches in diameter, pressing them firmly so they hold together.
4. Step 4: Heat olive oil in a large skillet over medium heat. Once hot, add the patties in batches, cooking for 4-5 minutes on each side or until golden brown and crispy.
5. Step 5: Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Step 6: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, and a pinch of salt. Blend until smooth, adding water a little at a time to reach your desired sauce consistency.
7. Step 7: In a small bowl, mix together the mango chutney and lime juice until well combined to create the glaze.
8. Step 8: Serve the warm sweet potato patties drizzled with the creamy avocado cilantro sauce and the mango chutney glaze for a perfect finish.

Tips & Variations

• For added heat, stir in some chopped jalapeños to the patty mixture before shaping.
• Try baking the patties at 400°F (200°C) for 20 minutes instead of frying for a lighter option.
• Adjust seasoning to your taste, adding more cumin or paprika for a stronger spice profile.
• Use gluten-free breadcrumbs if you want to keep this recipe gluten-free.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to keep them crispy. The avocado cilantro sauce is best prepared fresh but can be stored separately in the refrigerator for up to 1 day. Stir well before serving if stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can substitute red lentils with green or brown lentils, but cooking times may vary slightly, and the texture might be a bit different.

How do I make the patties hold together better?

Make sure to mash the sweet potatoes thoroughly and use enough breadcrumbs to bind the mixture. If the mixture feels too wet, add a little more breadcrumbs or let it rest for a few minutes before shaping.

Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce Recipe

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★★★★★

4.6 from 140 reviews

Delicious and nutritious Sweet Potato Patties made with cooked red lentils, aromatic spices, and a crispy breadcrumb coating, served with a creamy avocado cilantro sauce and tangy mango chutney glaze. Perfect as a flavorful appetizer or a light meal, these patties combine the sweetness of sweet potatoes with the earthiness of lentils, enhanced by vibrant herbs and spices.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 patties 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Patties

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked red lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil (for frying)

For the Avocado Cilantro Sauce

• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste
• Water (as needed for consistency)

For the Mango Chutney Glaze

• 1/2 cup mango chutney
• 1 tablespoon lime juice

Instructions

1. Cook Sweet Potatoes: In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain well and mash the sweet potatoes in a large bowl until smooth.
2. Combine Ingredients: To the mashed sweet potatoes, add the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
3. Form Patties: Shape the mixture into small patties, each about 2-3 inches in diameter, ensuring they are compact so they hold their shape when cooking.
4. Heat Oil: Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
5. Fry Patties: Carefully add the patties to the skillet in batches to avoid crowding. Fry each side for 4-5 minutes or until golden brown and crisp. Remove from the skillet and drain on a paper towel-lined plate to remove excess oil.
6. Blend Ingredients for Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, lime juice, salt to taste, and blend until smooth. Add small amounts of water as needed to reach your preferred creamy consistency.
7. Mix Mango Chutney Glaze: In a small bowl, mix the mango chutney with lime juice until well combined to create a tangy, sweet glaze.
8. Plate Patties: Serve the warm sweet potato patties drizzled generously with the creamy avocado cilantro sauce and a spoonful of mango chutney glaze on top or on the side for dipping.

Notes

• Adjust the seasoning according to your taste preferences, adding more spices or salt as desired.
• For a spicier variation, include finely chopped jalapeños to the patty mixture.
• To make a healthier version, bake the patties at 400°F (205°C) for 20-25 minutes instead of frying, flipping halfway through.

Keywords: sweet potato patties, red lentils, avocado cilantro sauce, mango chutney, vegetarian appetizer, fried patties, healthy snacks