Crispy Sweet Potato Lentil Patties (Printable)
Golden, crunchy sweet potato and lentil patties—savory, protein-rich, quick to pan-fry. Serve with yogurt or chutney.
# What You'll Need:
→ 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 Frying
15 - 3 tablespoons neutral oil (sunflower, canola, or similar)
# How To Make:
01 - Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible.
02 - In a large mixing bowl, combine the drained sweet potatoes, cooked lentils, diced onion, minced garlic, chopped cilantro, egg, breadcrumbs, chickpea flour, and all seasonings. Mix thoroughly until a cohesive, well-bound mixture forms.
03 - With lightly oiled hands, portion the mixture 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 deeply golden and crisp. Drain on paper towels between batches.
06 - Serve warm accompanied by yogurt dip, chutney, or a fresh salad.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp exterior and the soft, spiced interior will ruin you for frozen veggie burgers forever.
- They come together in under an hour with ingredients you probably already have sitting in your pantry.
02 -
- Skipping the moisture-squeezing step is the number one reason these patties fall apart, so take the extra minute and really press hard.
- Crowding the pan drops the oil temperature and steams the patties instead of frying them, so work in batches and give them space.
03 -
- Wet hands stick to the mixture but oiled hands glide through it, so keep a small dish of oil nearby while shaping.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up and prevents cracking in the pan.