Crispy Sweet Potato Lentil Patties (Printable version)
Golden, crunchy sweet potato and lentil patties seasoned with cumin and smoked paprika; served 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 or canola)
# How To:
01 - Place grated sweet potatoes in a clean kitchen towel and firmly squeeze out as much excess 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, shape 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 golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
06 - Serve warm accompanied by yogurt dip, chutney, or a fresh salad.
# Expert Advice:
01 -
- The contrast between the shatteringly crisp exterior and the soft, spiced interior is genuinely addictive.
- They freeze beautifully, so you can make a double batch and have a ready meal on lazy nights.
02 -
- Skipping the moisture squeezing step will leave you with patties that fall apart and steam rather than fry, so do not rush it.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up dramatically and makes flipping effortless.
03 -
- Wet hands are the enemy when shaping patties, so keep a small bowl of oil nearby and re-oil your palms between every third or fourth patty.
- The single biggest flavor boost is toasting the cumin and coriander in a dry pan for thirty seconds before adding them to the mixture, which wakes up oils you did not know were there.