These Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are the perfect blend of comfort, nutrition, and vibrant flavor. Made with wholesome ingredients and topped with a bright mango chutney glaze, this dish brings a gourmet touch to any busy weeknight. Each patty is crispy on the outside, tender on the inside, and packed with plant-based protein—making it a delicious option for lunch, dinner, or meal prep.
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Ingredients
For the Patties
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked red lentils
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 1 tbsp olive oil (for frying)
For the Creamy Avocado Cilantro Sauce
- 1 ripe avocado
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
- Water, as needed for consistency
For the Mango Chutney Glaze
- ½ cup mango chutney
- 1 tbsp lime juice
Instructions
1. Cook the Sweet Potatoes
Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook 15–20 minutes or until fully tender. Drain and mash until smooth.
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2. Mix the Patty Ingredients
In a mixing bowl, combine the mashed sweet potatoes, cooked lentils, onion, garlic, cumin, paprika, breadcrumbs, salt, and pepper. Stir until the mixture comes together and can be shaped.
3. Form the Patties
Shape the mixture into small patties, about 2–3 inches wide. If the mixture feels too soft, add an extra spoonful of breadcrumbs.
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4. Heat the Oil
Warm olive oil in a skillet over medium heat.
5. Fry the Patties
Cook the patties 4–5 minutes per side, or until crisp and golden. Transfer to a paper towel–lined plate to remove excess oil.
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6. Blend the Avocado Sauce
In a blender or food processor, add the avocado, cilantro, lime juice, and salt. Blend until creamy, adding water gradually for your preferred texture.
7. Prepare the Mango Glaze
Stir together the mango chutney and lime juice in a small bowl.
8. Serve
Plate the warm patties and drizzle generously with the avocado cilantro sauce. Finish with the sweet mango chutney glaze. Garnish with cilantro if desired.
Pro Tips
- Make sure the sweet potatoes are very soft—this ensures a smooth mixture.
- Add more breadcrumbs if the patties feel too wet.
- Cook the patties in batches to maintain their crispiness.
- For a lighter version, bake the patties at 400°F (200°C) for 20–25 minutes, flipping halfway.
Why This Recipe Works
- Rich flavors: Sweet potatoes, lentils, and spices create a balanced and satisfying base.
- Nutrient-packed: High in fiber, protein, and healthy fats.
- Versatile: Works as an appetizer, main dish, or meal prep option.
- Easy to customize: Adjust spices, toppings, or sauces to fit your tastes.
Substitutions & Variations
- Gluten-free: Swap breadcrumbs for gluten-free oats or almond flour.
- Spicy version: Add chili flakes, jalapeños, or cayenne pepper.
- Herb twist: Replace cilantro with parsley, basil, or dill.
- Vegetable boost: Mix in grated zucchini or carrots.
- Protein upgrade: Add cooked quinoa or chickpeas to the patties.
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Shape the patties and refrigerate up to 24 hours before cooking.
- Store: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Freeze uncooked patties in a single layer, then store up to 2 months.
- Reheat: Warm in a skillet or bake at 350°F (175°C) for 10 minutes.
Serving Ideas
- Serve with a fresh green salad or roasted vegetables.
- Pair with quinoa, rice, or couscous for a heartier meal.
- Add inside wraps or pita pockets for a portable lunch.
- Top with extra cilantro, lime wedges, or a dollop of yogurt.
Nutrition (Per Serving Estimate)
- Calories: 250
- Carbs: 35g
- Protein: 8g
- Fat: 10g
- Fiber: 6g
- Sugar: 5g
- Sodium: 300mg
Frequently Asked Questions
Can I bake the patties instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Do these patties freeze well?
Absolutely. Freeze before frying for best results—then cook straight from frozen.
How can I adjust the spice level?
Add cayenne, jalapeños, or chili powder for heat, or keep spices mild for a kid-friendly version.
What pairs best with these patties?
Fresh salads, grains, roasted vegetables, or wraps all work beautifully.
These Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are flavorful, nourishing, and surprisingly easy to prepare. With a golden crust, creamy sauce, and tropical glaze, they turn any meal into a vibrant, memorable dish. Whether you’re cooking for family or treating yourself, this recipe delivers comfort and freshness in every bite.
Sweet Potato & Red Lentil Patties with Avocado Cilantro Sauce
Ingredients
For the Patties
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked red lentils
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 1 tbsp olive oil (for frying)
For the Creamy Avocado Cilantro Sauce
- 1 ripe avocado
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
- Water, as needed for consistency
For the Mango Chutney Glaze
- ½ cup mango chutney
- 1 tbsp lime juice
Instructions
- Cook the Sweet PotatoesBring a large pot of water to a boil. Add the cubed sweet potatoes and cook 15–20 minutes or until fully tender. Drain and mash until smooth.
- Mix the Patty IngredientsIn a mixing bowl, combine the mashed sweet potatoes, cooked lentils, onion, garlic, cumin, paprika, breadcrumbs, salt, and pepper. Stir until the mixture comes together and can be shaped.
- Form the PattiesShape the mixture into small patties, about 2–3 inches wide. If the mixture feels too soft, add an extra spoonful of breadcrumbs.
- Heat the OilWarm olive oil in a skillet over medium heat.
- Fry the PattiesCook the patties 4–5 minutes per side, or until crisp and golden. Transfer to a paper towel–lined plate to remove excess oil.
- Blend the Avocado SauceIn a blender or food processor, add the avocado, cilantro, lime juice, and salt. Blend until creamy, adding water gradually for your preferred texture.
- Prepare the Mango GlazeStir together the mango chutney and lime juice in a small bowl.
- ServePlate the warm patties and drizzle generously with the avocado cilantro sauce. Finish with the sweet mango chutney glaze. Garnish with cilantro if desired.
Notes
- Adjust water in the sauce slowly to avoid thinning it too much.
- Patties hold their shape best when completely cooled before frying.
- For meal prep, store patties and sauces separately to keep textures ideal.
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