Crispy Sweet Potato Lentil Patties (Printable)
Golden, crunchy sweet potato and lentil patties seasoned with cumin and smoked paprika; serve warm with yogurt dip.
# What You'll 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
08 - 2 tablespoons chickpea 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 or canola)
# How to Make It:
01 - Place the grated sweet potatoes in a clean kitchen towel and firmly squeeze to extract as much moisture as possible.
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. Mix thoroughly until a cohesive, uniform mixture forms.
03 - With lightly oiled hands, portion the mixture into 8 to 10 small patties, approximately 2 inches in diameter each.
04 - Heat the neutral oil in a large non-stick skillet over medium heat until shimmering.
05 - Fry the patties in batches for 3 to 4 minutes per side until deeply golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.
06 - Serve warm accompanied by yogurt dip, chutney, or a fresh side salad.
# Expert Suggestions:
01 -
- The contrast between the shatteringly crisp exterior and the soft, spiced interior will ruin you for frozen veggie patties forever.
- They come together in under an hour with ingredients you probably already have tucked in your pantry and fridge.
02 -
- Skip the squeezing step and your patties will steam instead of fry, leaving you with soggy centers that fall apart.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying helps them hold their shape dramatically better.
03 -
- Wet hands are the enemy when shaping, so keep a small bowl of oil nearby and re coat your palms between every few patties.
- The secret to an incredibly crisp crust is resisting the urge to flip too early, let the patty release naturally from the pan before turning.