Crispy Sweet Potato Lentil Patties (Printable Version)
Golden, crunchy sweet potato and lentil patties—easy, vegetarian, gluten-free, perfect with yogurt or chutney.
# What You 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 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 Make:
01 - Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible. This step is crucial for achieving a crispy texture.
02 - In a large mixing bowl, combine the squeezed sweet potatoes, drained lentils, diced red onion, minced garlic, chopped cilantro, egg, gluten-free breadcrumbs, chickpea flour, ground cumin, smoked paprika, ground coriander, sea salt, black pepper, and chili flakes if using. 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 neutral oil in a large non-stick skillet over medium heat until the oil shimmers slightly, indicating it is ready for frying.
05 - Carefully place patties in the hot skillet in batches without overcrowding. Fry for 3 to 4 minutes per side until each patty is deeply golden and crisp on the outside. Transfer finished patties to a plate lined with paper towels to drain excess oil.
06 - Serve the patties warm alongside yogurt dip, chutney, or a fresh green salad.
# Expert Advice:
01 -
- The contrast between the shatteringly crisp outside and the soft, warmly spiced interior will make you forget you are eating something healthy.
- These patties are endlessly forgiving, meaning even if your measurements are a bit loose, they still come out golden and gorgeous every single time.
02 -
- Skipping the moisture squeezing step will leave you with patties that steam instead of fry, resulting in a soft, sad exterior instead of the crunch you are after.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up dramatically and makes flipping infinitely easier.
03 -
- Wet hands are the enemy when shaping patties, so keep a dish towel draped over your shoulder and wipe your palms between every three or four patties for consistently clean edges.
- The single biggest flavor upgrade is toasting the cumin and coriander in a dry pan for thirty seconds before adding them to the mixture, because it wakes up oils you did not even know were sleeping in those little ground spices.