Pin Recipe The first time I made these patties, my kitchen smelled like cumin and sweet earth for days. I had half a bag of red lentils sitting in my pantry and a sweet potato that was starting to sprout, so I decided to experiment. When that first one hit the hot oil and started sizzling, the golden crust forming so perfectly I knew this wasnt just a clean-out-the-fridge meal anymore.
Last summer, my sister came over for lunch and I made a batch of these fresh from the skillet. She took one bite, closed her eyes, and asked me to make them for her upcoming dinner party. Now theyre our go-to whenever we want to serve something impressive but not pretentious.
Ingredients
- Red lentils: These cook down faster than any other legume and create the perfect binding base
- Sweet potato: Grating it instead of roasting keeps moisture in and adds natural sweetness
- Cumin, paprika, and coriander: This warm spice trio makes the kitchen smell incredible
- Flour: Just enough to hold everything together, chickpea flour works beautifully too
- Avocado: The creamy sauce balances the spices and adds richness
- Fresh cilantro: Brightens everything and ties the flavors together
Instructions
- Cook the lentils:
- Simmer them in water until soft but not mushy, about 10 minutes, then drain well
- Grate the sweet potato:
- Use the coarse side of your box grater, no need to squeeze out the moisture
- Mix everything together:
- Combine lentils, sweet potato, onion, garlic, spices, herbs, and flour until it holds its shape
- Let the mixture rest:
- This is crucial, give it 10 minutes so the flour can absorb moisture
- Shape into patties:
- Use damp hands to form small, flat discs, they should be about 1/2 inch thick
- Get them golden:
- Fry in hot oil for 3 to 4 minutes per side until crispy and deeply browned
- Blend the sauce:
- Puree avocado, cilantro, garlic, lime juice, yogurt, and water until silky smooth
- Serve immediately:
- These are best enjoyed hot with that sauce drizzled on top
Pin Recipe My friend who claims she hates lentils tried these at a potluck and went back for thirds. Sometimes the simplest ingredients, treated right, become the ones people remember most.
Make Ahead Magic
You can form the raw patties and freeze them between sheets of parchment paper. Cook them straight from frozen, just add an extra minute per side.
Sauce Variations
Swap the cilantro for basil or add a tablespoon of tahini for extra nuttiness. A pinch of smoked paprika in the sauce creates beautiful depth.
Serving Ideas
Tuck them into pita bread with extra sauce and sliced cucumber. Or serve over mixed greens with a squeeze of lime for a lighter dinner.
- Try them as burger patties with all your favorite toppings
- Crumble leftover patties over grain bowls
- Make mini versions for party appetizers
Pin Recipe These patties have become my answer to what can I make thats actually satisfying but still feels wholesome. Hope they find their way into your regular rotation too.
Recipe FAQs
- → How do I keep the patties from falling apart?
Let the mixture rest for 5-10 minutes after mixing to allow the flour and lentils to bind together. Use damp hands when shaping to prevent sticking. If needed, add an extra tablespoon of flour or chickpea flour to help hold the patties together during cooking.
- → Can I make these ahead of time?
Yes, shape the uncooked patties and refrigerate for up to 24 hours before cooking. Cooked patties can be stored in the refrigerator for 3-4 days and reheated in a skillet to restore crispness. They also freeze well after cooking—reheat from frozen in a 375°F oven for 10-12 minutes.
- → What can I serve with these patties?
Pair with fresh green salad, roasted vegetables, or serve inside whole grain wraps for a complete meal. They also work well as appetizers with additional dipping sauces like tzatziki or spicy mayo. For a lighter option, serve over mixed greens with extra avocado cilantro sauce drizzled on top.
- → How do I make these vegan?
Substitute plant-based yogurt for the dairy yogurt in the avocado sauce. Use chickpea flour instead of all-purpose flour to ensure the patties are gluten-free and vegan-friendly. The rest of the ingredients are naturally plant-based.
- → Can I bake instead of fry?
Yes, arrange shaped patties on a parchment-lined baking sheet brushed with olive oil. Bake at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy. The texture will be slightly less crisp than pan-frying but still delicious.
- → How spicy are these patties?
As written, they have a mild warmth from the cumin, paprika, and coriander without being spicy. For more heat, add 1/4 teaspoon chili powder to the patty mixture or include finely chopped jalapeño. You can also serve with hot sauce on the side for those who prefer extra kick.