Are you looking for a delicious, nutritious dish that will leave everyone at the dinner table asking for seconds? Look no further! Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are the perfect combination of crunchy and savory, making them a hit for any family gathering. Imagine biting into a golden-brown patty, with the perfect crisp on the outside, and a tender, flavorful filling that brings you joy in every mouthful!
Fun fact: Did you know that sweet potatoes are among the most nutrient-dense foods? They’re packed with vitamins, fiber, and antioxidants! These patties are not just about flavor; they also bring a wealth of nutrition. If you’ve tried my popular Chickpea Fritters, you’ll appreciate that this dish shares that same comforting vibe but incorporates sweet potatoes for a delightful twist. This recipe is simple to make and a fantastic way to gather your loved ones around the table.
What are Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce?
So, what’s in a name, anyway? Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce might sound like a mouthful, but it’s just a delicious way to describe these golden nuggets of joy! One might even wonder if all those ingredients could actually fit into such tasty morsels. The way to a man’s heart is indeed through his stomach, and with these patties, you’re bound to create a happy audience! Whether for a family dinner or simply to indulge yourself after a day at work, these flavorful patties will brighten your culinary experience. Let’s get cooking!
Why You’ll Love These Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
This dish shines as the main event at any meal. The earthy sweetness of sweet potatoes combined with the nutty flavor of red lentils creates a satisfying main dish that’s equally filling and nutritious. Cooking at home not only saves you money but also allows you to control the ingredients, making it healthier than takeout!
And let’s talk about those toppings! You can elevate these patties with the creamy avocado cilantro sauce, which ties everything together—think of it as the drizzle of life! If you enjoy veggie burgers or other plant-based delicacies, you will find yourself coming back to this recipe time and again. Don’t miss out on giving these patties a try!
How to Make Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
Quick Overview
Making these Crispy Sweet Potato & Red Lentil Patties is a breeze! With a prep time of just 15 minutes and cooking time of around 30 minutes, this dish is ideal for a weeknight dinner or weekend feast. The combination of flavors and textures will please even the pickiest eaters in your family. Let’s dive into the key ingredients that make this dish so special!
Key Ingredients for Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
- 1 large sweet potato (about 1 cup, peeled and cubed)
- 1 cup red lentils, rinsed
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon olive oil (plus more for frying)
- 1 avocado
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Step-by-Step Instructions
- Cook Lentils: In a saucepan, bring 2 cups of water to a boil. Add the rinsed red lentils, reduce heat, and simmer for about 15 minutes or until soft. Drain and set aside.
- Boil Sweet Potato: In a separate pot, add sweet potato cubes to boiling water and cook until tender (about 10-12 minutes). Drain and mash until smooth.
- Mix Ingredients: In a large mixing bowl, combine mashed sweet potatoes, cooked lentils, breadcrumbs, chopped onion, garlic, cumin, coriander, and salt. Mix well until you have a dough-like consistency.
- Shape Patties: Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- Cook Patties: Heat olive oil in a non-stick frying pan over medium heat. Fry the patties for about 4-5 minutes on each side until golden and crispy. Remove from the pan and place on a paper towel to drain excess oil.
- Prepare Avocado Sauce: In a small bowl, mash the avocado. Stir in chopped cilantro, lime juice, and season with salt and pepper.
- Serve: Serve the patties warm, drizzled with the creamy avocado cilantro sauce as a refreshing dip.
Top Tips for Perfecting Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
To make these patties even more delightful, here are some pro tips:
- Substitutions: Instead of breadcrumbs, you can use oats if you’re looking for a gluten-free option.
- Timing: Make sure your frying pan is at medium heat; too high and you’ll burn the outside while leaving the inside raw!
- Avoid Common Mistakes: If the mixture seems too wet, add extra breadcrumbs until you reach the desired consistency to ensure easy handling.
Storing and Reheating Tips
Leftover Crispy Sweet Potato & Red Lentil Patties can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked patties in a single layer on a baking sheet, then transfer to a freezer-safe container or bag, where they’ll keep for up to 2 months.
To reheat, simply thaw them in the fridge overnight, then cook on the stovetop over low heat until heated through for that perfect crispy texture.
Now that you have all the details at your fingertips, it’s time to gather your loved ones and create an unforgettable meal with these Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce! Happy cooking!
Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
Ingredients
Method
- In a saucepan, bring 2 cups of water to a boil. Add the rinsed red lentils, reduce heat, and simmer for about 15 minutes or until soft. Drain and set aside.
- In a separate pot, add sweet potato cubes to boiling water and cook until tender (about 10-12 minutes). Drain and mash until smooth.
- In a large mixing bowl, combine mashed sweet potatoes, cooked lentils, breadcrumbs, chopped onion, garlic, cumin, coriander, and salt. Mix well until you have a dough-like consistency.
- Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- Heat olive oil in a non-stick frying pan over medium heat. Fry the patties for about 4-5 minutes on each side until golden and crispy. Remove from the pan and place on a paper towel to drain excess oil.
- In a small bowl, mash the avocado. Stir in chopped cilantro, lime juice, and season with salt and pepper.
- Serve the patties warm, drizzled with the creamy avocado cilantro sauce as a refreshing dip.
Notes
1. Instead of breadcrumbs, you can use oats if you're looking for a gluten-free option.
2. Make sure your frying pan is at medium heat; too high and you’ll burn the outside while leaving the inside raw!
3. If the mixture seems too wet, add extra breadcrumbs until you reach the desired consistency to ensure easy handling.
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days or frozen uncooked for up to 2 months.
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