Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 cup red lentils, rinsed
- 3 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh parsley or cilantro, finely chopped
- 1/2 cup breadcrumbs (gluten-free if desired)
- 1 tablespoon olive oil (plus more for frying)
- Juice of 1 lemon
Instructions
- In a large pot, bring the vegetable broth or water to a boil. Add the rinsed red lentils and cook for about 15-20 minutes, or until soft and most of the liquid is absorbed. Drain any excess liquid and let cool slightly.
- In a separate pot, boil the diced sweet potatoes in water until fork-tender, approximately 15 minutes. Drain and let cool.
- In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- In a mixing bowl, combine the cooked sweet potatoes, lentils, sautéed onion, garlic, spices, lemon juice, and chopped herbs. Mash until well combined but still slightly chunky.
- Stir in breadcrumbs to help bind the mixture. Form into 10-12 patties.
- In a skillet, heat olive oil and cook the patties for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.
- Serve warm with yogurt sauce or salad.
Notes
These patties are versatile and can be served with various dips or salads. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg