Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 2 tbsp flour (or chickpea flour for gluten-free)
- Olive oil, for pan-frying
- 1 ripe avocado (for the sauce)
- 1/2 cup fresh cilantro (for the sauce)
- 1 garlic clove (for the sauce)
- 1 tbsp lime juice (for the sauce)
- 2 tbsp plain yogurt (for the sauce)
- Salt, to taste (for the sauce)
- 2–3 tbsp water (to thin, as needed for the sauce)
Instructions
- Cook red lentils in 2 cups water until soft, about 10–12 minutes. Drain excess water and cool slightly.
- Combine lentils, sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour in a large bowl. Mix until it holds together and rest 5–10 minutes.
- Heat olive oil in a skillet over medium heat. Form mixture into patties and cook 3–4 minutes per side until golden. Repeat in batches.
- Blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth to make the sauce.
- Serve patties warm with avocado cilantro sauce.
Notes
- Allow mixture to rest for better binding.
- Adjust seasoning to taste.
- Add chili powder or diced jalapeños for extra heat.
- Freeze patties in an airtight container for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Dinner
- Method: Pan-frying
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pattie
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg