Crispy Sweet Potato and Red Lentil Patties
Delightful and flavorful patties made with sweet potatoes and red lentils, perfect for a satisfying plant-based meal.
Ingredients
Main ingredients
- 2 medium sweet potatoes rich in flavor and nutrients
- 1 cup red lentils providing a protein-packed punch
- 1 medium onion fragrant and sweet
- 3 cloves garlic aromatic and robust
- 1/2 cup fresh cilantro or parsley for flavor
- 1 tsp ground cumin adding warmth
- 1 tsp paprika for sweetness and color
- 1/2 cup panko breadcrumbs for crispy coating
- to taste salt and pepper for seasoning
- Olive oil for frying helps develop golden finish
Instructions
Preparation
- In a medium pot, add 1 cup of red lentils and 2 cups of water. Bring to a boil, then reduce to a simmer for about 15 minutes until the lentils are soft. Drain and set aside.
- In a separate pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until fork-tender, about 10-12 minutes. Drain and cool slightly.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 5-7 minutes until translucent.
Combining and Shaping
- In a large bowl, mash cooked sweet potatoes. Mix in lentils, sautéed onion, garlic, chopped herbs, cumin, paprika, salt, and pepper. Combine well.
- Shape the mixture into 2-inch patties and coat them with panko breadcrumbs.
Cooking
- Heat olive oil in a frying pan over medium heat. Fry patties for 3-4 minutes on each side until golden brown. Alternatively, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Notes
Consider adding cayenne pepper for heat or turmeric for an earthy undertone. Incorporate vegetables like grated carrots or zucchini for added nutrition and flavor. Use a wet spoon or hands to shape patties to prevent sticking. Oven-baking yields a lighter version without sacrificing crunch.