Description
Indulge in the delightful flavors of these Sweet Potato and Red Lentil Patties. Crispy on the outside and soft on the inside, they combine the earthy sweetness of roasted sweet potatoes with nutty red lentils. Perfectly seasoned and packed with nutrients, these patties make for a wholesome meal or a tasty appetizer. Enjoy them fresh off the skillet, paired with your favorite dipping sauce or salad for a satisfying dish that everyone will love.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried red lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (or parsley)
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 cup whole wheat flour (or breadcrumbs)
- 2 large eggs
- Salt and pepper to taste
- 3 tbsp olive oil (divided)
Instructions
- Rinse red lentils under cold water until clear. In a pot, combine with 2 cups of water and bring to a boil. Cook for about 15 minutes until tender.
- Boil cubed sweet potatoes in salted water until fork-tender (10-12 minutes). Drain and let cool slightly.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté the chopped onion until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- In a large bowl, mash warm sweet potatoes. Mix in cooked lentils, sautéed onions and garlic, cilantro, spices, salt, pepper, flour (or breadcrumbs), and eggs until well combined.
- Use clean hands to form mixture into patties about 1-inch thick; you should yield around 12-15 patties.
- Heat remaining olive oil in the skillet over medium heat. Cook each patty for about 4-5 minutes per side until golden-brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 patties (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 100mg