Crispy Sweet Potato and Red Lentil Patties
These delightful patties combine creamy sweet potatoes and nutty red lentils for a flavor-packed dish that's perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 medium sweet potatoes cubed
- 1 cup red lentils rinsed
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup cilantro or parsley chopped
- 1 tsp ground cumin
- 1 tsp paprika
- to taste salt
- to taste pepper
Coating and Cooking
- 1/2 cup panko breadcrumbs for coating
- as needed olive oil for frying
Instructions
Boiling Lentils
- Boil 1 cup of red lentils in a medium pot with 2 cups of water until soft, about 15 minutes. Once cooked, drain and set aside.
Boiling Sweet Potatoes
- Boil cubed sweet potatoes in salted water until fork-tender, around 10-12 minutes. Drain and let cool to handle easily.
Sautéing Onions and Garlic
- While the sweet potatoes are cooling, heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic for about 5-7 minutes or until the onions turn translucent and fragrant.
Mixing Ingredients
- Mash the cooked sweet potatoes in a mixing bowl. Combine with cooked lentils, sautéed onions and garlic, chopped herbs, cumin, paprika, salt, and pepper. Mix until well incorporated.
Shaping Patties
- Shape the mixture into 2-inch patties. Roll each patty in panko breadcrumbs for an irresistible crunch.
Frying Patties
- Fry the patties in the skillet with heated olive oil for about 3-4 minutes on each side until golden brown. As an alternative, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Notes
Consider adding a pinch of cayenne pepper for extra flavor. Experiment with herbs like mint or dill. If the mixture is too wet, add extra panko. For easy cleanup, line your baking tray with parchment paper for baking.