Description
Crispy and flavorful sweet potato lentil patties, perfect for a light meal or meal prep.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dry red lentils
- 2 cups water
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons all purpose flour
- 2 tablespoons olive oil for cooking
- For serving: 1 cup plain yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 pinch salt
Instructions
- Combine red lentils and water in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10-12 minutes until lentils are soft and water is absorbed. Set aside to cool slightly.
- While lentils cook, boil sweet potatoes in water for 10-12 minutes until fork tender. Drain well and mash until smooth.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in garlic and cook for 1 minute.
- In a large bowl, combine mashed sweet potatoes, cooked lentils, sautéed onion and garlic, cumin, paprika, coriander, salt, and black pepper. Mix until evenly combined.
- Add breadcrumbs, parsley, and flour. Stir until the mixture holds together and can be shaped.
- Form into 8 equal patties, about 3 inches wide and 1 inch thick.
- Heat remaining olive oil in a large skillet over medium heat. Cook patties in batches for 4-5 minutes per side until golden brown and crispy.
- While patties cook, mix yogurt, lemon juice, dill, and salt in a small bowl.
- Serve patties warm with the yogurt sauce on the side or drizzled over the top.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 20 minutes before cooking.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American