Crispy Sweet Potato Lentil Patties (Printable)

Golden, crunchy sweet potato and lentil patties, pan-fried until crisp; 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 and Binding

05 - 1 cup cooked lentils (green or brown), 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 avocado oil)

# How-To Steps:

01 - Place grated sweet potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible. Dry shreds produce crispier patties.
02 - In a large mixing bowl, combine the drained sweet potatoes, cooked lentils, diced onion, minced garlic, chopped cilantro, egg, breadcrumbs, chickpea flour, cumin, smoked paprika, coriander, salt, pepper, and chili flakes. Mix thoroughly until all ingredients are evenly distributed and a cohesive mixture forms.
03 - With lightly oiled hands to prevent sticking, divide the mixture and shape into 8 to 10 small patties, approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat the oil in a large non-stick skillet over medium heat until the oil shimmers and a small test piece sizzles on contact.
05 - Carefully place patties in the skillet in a single layer, working in batches to avoid overcrowding. Fry for 3 to 4 minutes per side until deeply golden and crisp. Transfer finished patties to a plate lined with paper towels to drain excess oil.
06 - Serve warm alongside yogurt dip, chutney, or a fresh salad. Patties are best enjoyed immediately while the exterior remains crunchy.

# Expert Advice:

01 -
  • They crisp up beautifully in a regular skillet with no deep frying or fancy equipment needed.
  • The sweet potato and lentil combo is surprisingly filling, making these work as a main dish or a sturdy appetizer.
02 -
  • If you skip the squeezing step, the patties will spread into sad little pancakes and never crisp up properly.
  • For a vegan version, stir together 1 tablespoon ground flaxseed and 3 tablespoons water, let it sit for 5 minutes, and use it in place of the egg.
03 -
  • Let the shaped patties rest in the fridge for 15 minutes before frying so they firm up and hold their shape in the pan.
  • If the mixture feels too wet, sprinkle in extra breadcrumbs one tablespoon at a time until it cooperates.

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