These Sweet Potato and Red Lentil Patties are a game-changer for your weekly meal rotation. They are incredibly easy to make, packed with plant-based protein and fiber, and bursting with flavor. If you’re looking for a healthy, satisfying, and versatile recipe that works for lunch, dinner, or even a hearty snack, you’ve found it. They are tender on the inside, wonderfully crisp on the outside, and perfect for the whole family.
Why This Sweet Potato and Red Lentil Patties Recipe Works
You will absolutely love this recipe, and here’s why. First, the combination of earthy red lentils and naturally sweet potatoes creates a perfectly balanced flavor profile. We add a touch of warming spices to elevate them from simple to spectacular. Second, they are fantastic for meal prep. You can make a big batch and enjoy them all week long. Finally, they are incredibly versatile—serve them as burgers, on top of a salad, or with a simple yogurt dip.
Key Ingredients You’ll Need
The magic of this recipe lies in its simplicity. We use wholesome, easy-to-find ingredients to create these delicious patties.
- Sweet Potato: Provides natural sweetness, moisture, and acts as a binder.
- Red Lentils: These cook quickly and break down nicely, giving the patties a smooth, tender texture.
- Onion and Garlic: The essential flavor base for almost any savory dish.
- Spices: Cumin, coriander, and a pinch of smoked paprika add warmth and depth.
- Breadcrumbs: Help to bind the mixture and create that perfect crispy exterior. Use gluten-free if needed.
- Fresh Parsley: Adds a touch of freshness and color.
- Olive Oil: For sautéing the aromatics and pan-frying the patties to golden-brown perfection.
How to Make Sweet Potato and Red Lentil Patties
Making these patties is a straightforward process. Just follow these simple steps, and you’ll have a delicious meal ready in no time.
Step 1: Cook the Sweet Potato and Lentils
First, peel and dice the sweet potato into small, even-sized cubes. Place them in a pot of boiling water and cook for about 10-12 minutes, or until fork-tender. While the sweet potato is cooking, rinse the red lentils under cold water. Add them to a separate small saucepan with water, bring to a boil, then reduce the heat and simmer for 15-20 minutes until they are soft and have absorbed the water. Drain both the sweet potatoes and lentils well to remove any excess moisture.
Step 2: Prepare the Flavor Base
While the main ingredients are cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This simple step builds a crucial layer of flavor for your patties.
Step 3: Combine and Form the Patties
In a large bowl, mash the cooked sweet potato until mostly smooth. Add the cooked red lentils, the sautéed onion and garlic, breadcrumbs, chopped parsley, and spices. Mix everything together until well combined. The mixture should be firm enough to hold its shape. If it feels too wet, add a few more breadcrumbs. Form the mixture into 8-10 equal-sized patties.
Step 4: Cook the Patties
Heat a thin layer of olive oil in a large skillet over medium-high heat. Carefully place the patties in the skillet, ensuring not to overcrowd it (cook in batches if needed). Cook for 4-5 minutes per side, until they are golden brown and crispy on the outside. Transfer the cooked patties to a plate lined with a paper towel. For another amazing side dish idea, consider this copycat Ruth’s Chris sweet potato casserole recipe.
Tips for the Perfect Patties
To ensure your Sweet Potato and Red Lentil Patties turn out perfectly every time, follow these expert tips.
- Drain Well: Excess water is the enemy of firm patties. Make sure to drain both the sweet potatoes and lentils thoroughly.
- Chill the Mixture: If you have time, chilling the patty mixture for 30 minutes in the refrigerator can make it firmer and easier to handle.
- Don’t Crowd the Pan: Give the patties enough space in the skillet to ensure they get a beautiful, even crust instead of steaming.
If you’re a fan of comforting, cheesy side dishes, you might also love this easy Crockpot Mac and Cheese.
Serving Suggestions
These patties are incredibly versatile. Here are a few of our favorite ways to serve them:
- As Burgers: Place a patty in a toasted brioche bun with lettuce, tomato, and a dollop of yogurt or tahini sauce.
- On a Salad: Crumble a warm patty over a bed of mixed greens with your favorite vinaigrette for a protein-packed lunch.
- With a Dip: Serve them as an appetizer or snack with a side of creamy feta dip or hummus.
Variations and Substitutions
Feel free to customize this recipe to your liking! For a gluten-free version, simply use certified gluten-free breadcrumbs or almond flour. To add more greens, stir in a cup of fresh spinach into the mixture. For a different flavor profile, try adding a teaspoon of curry powder. And if you’re planning a big dinner, these 30-minute dinner rolls would be a fantastic addition to the meal.
Storage and Freezing Instructions
These patties are perfect for making ahead. Store cooked patties in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooked and cooled patties on a baking sheet in a single layer. Once frozen solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat in a skillet, oven, or air fryer until warmed through.
Frequently Asked Questions
Yes, you can. For a lower-oil option, you can bake them. Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and firm.
Absolutely! To make this recipe gluten-free, simply substitute the regular breadcrumbs with your favorite certified gluten-free breadcrumbs or use almond flour as a binder.
Red lentils work best because they cook quickly and break down to create a soft, binding texture. You could try brown or green lentils, but you would need to cook them longer and lightly mash them, as they hold their shape more than red lentils.
The key is to drain the cooked sweet potato and lentils very well to remove excess moisture. If the mixture still feels too wet, add a tablespoon or two of extra breadcrumbs. Chilling the mixture for 30 minutes before forming the patties also helps them hold their shape.
Store cooked patties in an airtight container in the refrigerator for up to 4 days. You can reheat them in a skillet over medium heat, in the oven, or in an air fryer until they are heated through and crispy again.
Share Your Creations!
I hope you love this easy and flavorful Sweet Potato and Red Lentil Patties recipe! If you make it, please leave a comment below and let me know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Sweet Potato and Red Lentil Patties Recipe
Sweet Potato and Red Lentil Patties (Easy & Flavorful!)
Ingredients
Equipment
Instructions
- Peel and dice the sweet potato. Boil in water for 10-12 minutes until tender. In a separate pot, simmer the rinsed red lentils in water for 15-20 minutes until soft and the water is absorbed. Drain both very well.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic and cook for 1 more minute until fragrant.
- In a large bowl, mash the cooked sweet potato. Add the cooked lentils, sautéed onion and garlic, breadcrumbs, parsley, cumin, coriander, paprika, salt, and pepper. Mix until well combined.
- Shape the mixture into 8-10 evenly sized patties. Heat the remaining 2 tbsp of olive oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes per side until golden brown and crispy. Serve immediately.
Notes
If the mixture feels too sticky, chill it in the refrigerator for 30 minutes before forming the patties.
