Crispy Sweet Potato Lentil Patties (Printable)
Golden, crisp patties of sweet potato and lentils, spiced with cumin and smoked paprika. Serve with yogurt or chutney.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and grated
02 - 1 small red onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh cilantro or parsley, chopped
→ Legumes & Binding
05 - 1 cup cooked lentils (green or brown), well drained
06 - 1 large egg (or flax egg for vegan option)
07 - 1/3 cup gluten-free breadcrumbs (or regular if not gluten-free)
08 - 2 tablespoons chickpea flour (or all-purpose flour)
→ Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 3/4 teaspoon sea salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon chili flakes (optional)
→ For Frying
15 - 3 tablespoons neutral oil (sunflower, canola, or avocado oil)
# How-To:
01 - Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. This step is crucial for achieving crispy patties.
02 - In a large mixing bowl, combine the drained sweet potatoes, cooked lentils, diced onion, minced garlic, chopped cilantro, egg, breadcrumbs, chickpea flour, ground cumin, smoked paprika, ground coriander, sea salt, black pepper, and chili flakes if using. Mix thoroughly until all ingredients are evenly distributed and a cohesive mixture forms.
03 - With lightly oiled hands to prevent sticking, divide the mixture and shape into 8 to 10 small patties, approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat the oil in a large non-stick skillet over medium heat until it shimmers slightly, indicating it is ready for frying.
05 - Carefully place the patties in the hot skillet in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until each patty is golden brown and crisp on the outside. Transfer to a plate lined with paper towels to drain excess oil.
06 - Serve the patties warm alongside yogurt dip, chutney, or a fresh green salad.
# Expert Tips:
01 -
- The contrast of a shatteringly crisp exterior against a soft, warmly spiced interior is genuinely addictive, and you will find yourself eating them straight from the pan.
- They freeze beautifully, which means you can double the batch and have a ready made dinner solution for those evenings when cooking feels impossible.
02 -
- If your mixture feels too wet to hold together, sprinkle in an extra tablespoon of chickpea flour and let it rest for five minutes before shaping.
- The patties are fragile when they first hit the pan, so resist the urge to move or check them for at least three minutes until a proper crust has formed.
03 -
- Double the spice quantities if your lentils and sweet potatoes are on the bland side, because under seasoned patties are the most common disappointment with this recipe.
- A pinch of garam masala added alongside the other spices creates a depth that will have everyone asking for your secret ingredient.