Can I make Crispy Sweet Potato and Red Lentil Patties with Creamy Avocado Cilantro Sauce ahead?

Yes! Make the patties, cool them, and store in the fridge. Reheat in a skillet or oven to bring back the crisp. (Microwave works in a pinch, but it won’t stay as crunchy.)

Can I bake them instead of frying?

Absolutely. Brush or spray with olive oil and bake at 400°F until golden, flipping halfway. They’ll be less “pan-fried crispy,” but still delicious.

What can I use instead of yogurt in the sauce?

You can swap in sour cream, a dairy-free yogurt, or even a little tahini plus extra lime juice. Keep blending until creamy.

How do I store leftovers?

Store patties in an airtight container in the fridge for a few days. Keep sauce separate if you can (avocado sauce is best fresh, but lime juice helps it stay bright).

Are these patties gluten-free?

They can be! Use chickpea flour (or another gluten-free flour) instead of regular flour.

Crispy Sweet Potato and Red Lentil Patties: Irresistible 5-Step Win

Description

These crispy sweet potato and red lentil patties are golden on the outside, tender inside, and made extra dreamy with a creamy avocado cilantro sauce. Perfect for an easy lunch, meatless dinner, or meal prep.

Ingredients

Scale

For the Patties

1 cup dry red lentils, rinsed
2 cups water
1 medium sweet potato, peeled and grated (about 1 1/2 cups)
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
1/4 cup all-purpose flour (or chickpea flour for gluten-free)
2–3 tbsp olive oil, for pan-frying

For the Creamy Avocado Cilantro Sauce

1 ripe avocado
1/2 cup fresh cilantro (loosely packed)
1 clove garlic
2 tbsp lime juice
1/3 cup plain yogurt
2–4 tbsp water (to thin)
1/4 tsp salt (to taste)

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Instructions

Cook the Lentils

Add red lentils and water to a saucepan. Bring to a boil.
Reduce heat, cover, and simmer 10–12 minutes until soft and most water is absorbed.
Drain off any extra water and cool 5 minutes.

Make the Patty Mixture

In a large bowl, mix cooked lentils, grated sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour.
Let the mixture rest 5–10 minutes to help it bind.

Shape & Cook

Shape into 8 patties (about palm-size).
Heat olive oil in a skillet over medium heat.
Cook patties 3–4 minutes per side until deeply golden and crispy. Work in batches if needed.

Blend the Sauce

Blend avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tbsp water until smooth. Add more water to reach your favorite dip/drizzle texture.

Serve

Serve patties warm with creamy avocado cilantro sauce on top or on the side.

Notes

For extra crisp: Don’t overcrowd the pan, and don’t flip too soon—let the first side fully brown before turning.

Gluten-free option: Use chickpea flour.

Make-ahead: Patties keep well—store in the fridge and re-crisp in a skillet or air fryer.

Sauce tip: Press plastic wrap directly onto the sauce surface to slow browning.

Nutrition note: Values are estimates and will vary by ingredient brands and oil amount used.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main course
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 2 patties + about 2 tbsp sauce
Calories: 390 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 14 g
Protein: 15 g
Cholesterol: 5 mg