Crispy Sweet Potato Lentil Patties (Printable)
Golden, crunchy sweet potato and lentil patties, spiced with cumin and paprika; fry or bake until crisp.
# Ingredient List:
→ 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 green or brown lentils, well drained
06 - 1 large egg (or flax egg for vegan option)
07 - 1/3 cup gluten-free breadcrumbs (or regular if not gluten-free)
08 - 2 tablespoons chickpea flour (or all-purpose 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 Pan-Frying
15 - 3 tablespoons neutral oil such as sunflower or canola
# How to Make:
01 - Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
02 - In a large mixing bowl, combine the squeezed sweet potatoes, drained lentils, diced onion, minced garlic, chopped cilantro, egg, breadcrumbs, chickpea flour, cumin, smoked paprika, coriander, salt, pepper, and chili flakes if using. Mix thoroughly until a cohesive, well-bound mixture forms.
03 - With lightly oiled hands, divide the mixture and shape into 8 to 10 small patties, approximately 2 inches in diameter each.
04 - Heat the 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 golden brown and crisp on both sides. Drain on paper towels.
06 - Serve warm accompanied by yogurt dip, chutney, or a fresh salad.
# Helpful Tips:
01 -
- The outside gets genuinely crunchy without any deep frying or complicated technique.
- They hold together beautifully, which is something most veggie patties cannot honestly claim.
- You probably have almost everything you need sitting in your pantry right now.
02 -
- Skipping the squeezing step is the number one reason these fall apart, you really need to press out as much moisture as humanly possible.
- Letting the shaped patties rest in the fridge for 15 minutes before frying makes them significantly easier to handle.
03 -
- A pinch of garam masala or curry powder added to the mix takes the flavor in a completely different and wonderful direction.
- Do not flip the patties until you see a deep golden edge forming around the bottom, patience is what creates the crust.