SWEET POTATO PATTIES WITH RED LENTILS & CREAMY AVOCADO CILANTRO SAUCE

There’s a beautiful simplicity in recipes that come from love, resourcefulness, and a well-stocked pantry. Growing up, sweet potatoes and lentils were more than ingredients—they were staples in our kitchen, quietly waiting in the cupboard until Mama decided it was time for something nourishing. I remember those early fall evenings when the golden sun dipped low, and the aroma of sizzling patties filled our cozy kitchen. My mother would smile over her shoulder as she flipped them with care, always saying, “This is real food—simple, filling, and made to share.”

This dish is a delicious ode to those moments. The sweet potato patties are hearty and beautifully crisped, golden on the outside and melt-in-your-mouth tender within. The red lentils add protein and texture, turning this into a complete meal rather than just a side. And the star on top? A creamy avocado cilantro sauce that’s cool, vibrant, and bursting with fresh flavor—perfect for dipping, drizzling, or spooning over everything.

It’s the kind of meal that feels indulgent yet aligns perfectly with a mindful lifestyle. It’s plant-based, budget-friendly, loaded with fiber and nutrients, and—perhaps best of all—easy to prepare. Whether you’re cooking for your grandchildren, friends from church, or simply making lunch for yourself, these patties are sure to bring comfort, flavor, and a smile.

Ingredients Needed

For the Sweet Potato Patties:

• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley or cilantro
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup oat flour or breadcrumbs (for binding)
• Olive oil or avocado oil for pan-frying

For the Creamy Avocado Cilantro Sauce:

• 1 ripe avocado
• 1/4 cup plain Greek yogurt or dairy-free yogurt
• 1/2 cup fresh cilantro leaves
• 1 garlic clove
• Juice of 1 lime
• 2 tbsp olive oil
• Salt to taste
• 1–2 tbsp water (to thin if needed)

Substitutions for Dietary Needs:

• Gluten-Free: Use gluten-free oat flour or almond flour.
• Vegan: Use plant-based yogurt in the sauce or swap with a bit of coconut cream.
• Low-FODMAP: Use green tops of scallions instead of onion and garlic-infused oil in place of garlic.

Step-by-Step Instructions

Step 1: Cook the Sweet Potatoes and Lentils

In a medium saucepan, cover sweet potato cubes and lentils with water. Bring to a boil, then simmer for 15–20 minutes or until both are tender. Drain and set aside to cool slightly.

Step 2: Make the Patty Mixture

In a large mixing bowl, mash the cooked sweet potatoes and lentils together. Stir in chopped onion, garlic, herbs, cumin, paprika, salt, and pepper. Add oat flour to bind the mixture—start with 1/4 cup and add more if needed for shaping.

Step 3: Shape the Patties

Scoop about 1/3 cup of the mixture and form into patties using your hands. Set on a parchment-lined tray. You should get about 8–10 patties depending on size.

Step 4: Cook the Patties

Heat a skillet with a light coating of oil over medium heat. Pan-fry patties in batches for 3–4 minutes per side or until golden brown and crisp. Remove and drain on paper towels.

Step 5: Blend the Avocado Cilantro Sauce

In a blender or food processor, combine avocado, yogurt, cilantro, garlic, lime juice, olive oil, and salt. Blend until creamy. Add a bit of water if needed to achieve your desired consistency.

Step 6: Serve and Enjoy

Plate the patties warm, with a generous dollop or drizzle of avocado sauce on the side. Garnish with extra chopped cilantro or parsley.

Why This Recipe Works

This recipe blends nutrition with comfort in the most delightful way. The natural sweetness of the potatoes contrasts beautifully with the earthiness of red lentils. Together, they form a soft, satisfying base that’s protein-rich and fiber-packed. The cumin and paprika add warmth without overwhelming the dish, and pan-frying gives that irresistible crispy edge.

The creamy avocado cilantro sauce complements the patties with cooling, tangy notes—rich in healthy fats and bursting with fresh herbaceous flavor. It’s a pairing that satisfies both your palate and your well-being.

And the best part? It’s a one-bowl, one-pan kind of recipe. Minimal mess, maximum flavor.

Variations & Customizations

1. Classic Style with a Twist

Add a tablespoon of grated Parmesan to the patty mixture for a savory, umami-rich flavor. Perfect for cheese lovers!

2. Low-Carb Version

Swap sweet potatoes for mashed cauliflower or butternut squash and reduce the lentils slightly. Add a tablespoon of ground flax for binding.

3. Spicy Southwest Style

Add a pinch of chipotle powder and chopped green chilies to the mixture. Top with salsa or jalapeño avocado crema.

4. Kid-Friendly Veggie Nuggets

Form the mixture into small nugget shapes and bake instead of frying. Serve with ketchup or ranch for picky eaters.

COOKING Note

My grandmother used to make croquettes from whatever leftovers we had on hand. She taught me that food didn’t need to be fancy—it just needed to be made with intention. These patties carry on that tradition. Use what’s in your pantry. Add your own spices. Let the recipe evolve with the seasons and your family’s tastes.

You can even bake them on parchment paper at 400°F for 25–30 minutes if you want a hands-off method with less oil.

Serving Suggestions

These patties are incredibly versatile and can be served in so many ways:

• As a light lunch with a side salad and vinaigrette
• Tucked into pita pockets with lettuce, tomato, and sauce
• Alongside roasted vegetables or brown rice for a filling dinner
• Served on slider buns for a vegetarian burger option

When I serve these at brunch, I like to set out a platter with different dips—avocado sauce, hummus, and a spicy yogurt dressing. We sit out on the patio, pass around small plates, and savor the quiet of a Sunday afternoon.

Helpful Tips

1. Let the mixture cool before shaping: Warm lentils and potatoes are harder to shape and may fall apart.
2. Don’t overcrowd the pan: Leave room for flipping and ensure a golden crust forms.
3. Use a food processor for ease: If you prefer a smoother texture, pulse everything briefly before shaping.
4. Double the batch and freeze: These patties freeze beautifully—perfect for meal prep or surprise guests.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Serving: 4 servings (2 patties each)

Nutritional Information (Per Serving)

• Calories: 310
• Protein: 11g
• Sodium: 220mg
• Fiber: 8g
• Total Fat: 14g
• Saturated Fat: 2g
• Sugars: 4g

Balanced for heart health, digestion, and sustained energy.

Common Mistakes to Avoid

1. Using undercooked lentils: They need to be soft enough to mash and bind with the potato.
2. Too much moisture: Drain potatoes and lentils thoroughly, or patties will be too soft.
3. Skipping the binder: Oat flour or breadcrumbs help hold everything together.
4. Blending the sauce too thick: Add water gradually to get the perfect creamy texture.

Conclusion

Sweet potato patties with red lentils and avocado cilantro sauce bring together everything we crave in a dish—flavor, nostalgia, nourishment, and comfort. It’s a humble yet deeply satisfying recipe that can be enjoyed in any season, dressed up or down, and made ahead to simplify your week. Whether you’re cooking for a crowd or just yourself, this is the kind of food that fills your belly and warms your heart.

So, the next time you have a few pantry staples and some love to share, give these patties a try. They may just become your new favorite tradition.

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Prepare the patties and sauce separately. Store patties in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet or oven.

Q: What can I use instead of sweet potatoes?

A: Try mashed butternut squash, pumpkin, or even white potatoes for a different twist.

Q: How do I store leftovers?

A: Store patties in an airtight container in the refrigerator. The avocado sauce is best used within 2 days to prevent browning.

Q: Can I make this recipe gluten-free?

A: Absolutely. Use gluten-free oat flour or almond flour as a binder and ensure all your other ingredients are certified gluten-free.

Description

Crispy, golden sweet potato patties paired with a creamy avocado cilantro sauce—wholesome, comforting, and bursting with plant-based goodness.

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