Oh my goodness, you HAVE to try these Sweet Potato & Red Lentil Patties! Seriously, they’re like little flavor bombs of goodness that are secretly good for you. I stumbled into making these one night when I had a whole heap of mashed sweet potato leftover from dinner and a box of red lentils that needed using. I was going for something quick and easy, you know, one of those nights? And wow, did these patties deliver! They ended up being so incredibly flavorful and satisfying, I actually made them again the very next day. They’re super versatile, too – perfect for a light lunch, an appetizer, or even tucked into a bun for a vegetarian burger night. Trust me, you’ll want to add these to your regular rotation!
Why You’ll Love These SWEET POTATO & RED LENTIL PATTIES
Seriously, what’s not to adore about these little flavor-packed discs? Here’s why you’re going to be obsessed:
- Super Easy & Quick: From start to finish, these come together in a flash, perfect for busy weeknights or when you need a fast appetizer.
- Packed with Goodness: They’re loaded with wholesome ingredients like sweet potato and red lentils, making them a healthy and satisfying choice.
- Incredibly Versatile: Serve them as a light lunch, a starter with your favorite dip, or pile them high on a bun for a fantastic veggie burger!
- Utterly Delicious: The combo of earthy sweet potato, tender lentils, and warm spices is just *chef’s kiss* – pure comfort food bliss!
Gather Your Ingredients for SWEET POTATO & RED LENTIL PATTIES
Alrighty, let’s get our ingredients laid out! You won’t believe how simple this is. Think fresh, wholesome goodness coming together in a bowl. Here’s what you’ll need:
For the Patties
- 1 large sweet potato, cooked and mashed (make sure it’s nice and smooth!)
- 1/2 cup red lentils, cooked until tender (don’t overcook them into mush!)
- 1/4 cup plain breadcrumbs (panko or regular work just fine)
- 2 tbsp fresh cilantro, chopped (fresh is best here for that bright flavor!)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (this is totally optional, just a pinch for a tiny kick!)
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
For Cooking
- 2 tbsp olive oil (good quality extra virgin is lovely, but any kind will do)
## Essential Equipment for Making SWEET POTATO & RED LENTIL PATTIES
Okay, so you don’t need a fancy kitchen for these beauties! Just a few basics will do the trick. You’ll want a good-sized large mixing bowl to get everything combined nicely. A sturdy baking sheet is a must, and trust me, lining it with parchment paper makes cleanup a breeze. You’ll also need a reliable fork for mashing and mixing, and a spoon to help shape those lovely patties.
Step-by-Step Guide to Perfect SWEET POTATO & RED LENTIL PATTIES
Alright, let’s get these amazing Sweet Potato & Red Lentil Patties made! It’s really not complicated at all, more like a fun little assembly project. My favorite part is how quickly everything comes together once you’ve got your mashed sweet potato and cooked lentils ready to go.
First things first, give your oven a little nudge to preheat to 400°F (that’s 200°C for my friends who use the Celsius scale!). While that’s warming up, grab your baking sheet and line it with parchment paper. Trust me on this – it makes cleanup ridiculously easy. No one likes scrubbing sticky pans, right?
Now, grab your biggest mixing bowl. Toss in that lovely mashed sweet potato, your cooked red lentils (make sure they’re nice and tender!), those plain breadcrumbs, the chopped fresh cilantro, cumin, coriander, and if you’re feeling a *little* adventurous, that pinch of cayenne pepper. Don’t forget a little salt and freshly ground black pepper – they really wake up all those flavors.
Time to get your hands in there! Mix everything together really well. You want it all nicely combined so it feels firm enough to shape. Don’t be shy, really get in there and squish it around until it’s uniform. I like to use a fork at first and then just go in with my hands – it’s the best way to really feel if the texture is right.
Once it’s all mixed up and feels good, divide the mixture into 8 equal portions. Roll each one between your palms to form nice, neat patties. They don’t have to be perfect circles, you know, a little rustic charm is always good! Just aim for about 3/4 inch thick.
Now we have two yummy ways to cook these babies! For a lovely golden crust, heat up your tablespoon of olive oil in a non-stick skillet over medium heat. Carefully pop the patties in the hot oil – be careful, they might sizzle a bit! Cook them for about 3-4 minutes on each side until they’re beautifully golden brown. Oh, the smell!
Or, if you’re oven-baking (which is my go-to when I’m making a big batch!), just lay those shaped patties on your parchment-lined baking sheet. Pop them in the preheated oven and bake for about 15-20 minutes. Remember to give them a flip halfway through so they get nicely browned on both sides. It’s like magic happening in the oven!
Once they’re cooked, whether you pan-fried or baked them, let them cool on a wire rack for about 10 minutes. This little bit of cooling time helps them firm up even more. You can learn more about roasting potatoes similarly over here. Enjoy them warm!
Tips for Success with Your SWEET POTATO & RED LENTIL PATTIES
Alright, let’s get these patties *perfect*! It’s not hard at all, but a few little tricks can make all the difference. My biggest tip? Make sure your sweet potato and red lentils aren’t too wet. If the mixture feels a bit sloppy, don’t be afraid to add an extra tablespoon or two of breadcrumbs until it holds its shape nicely when you roll it between your hands. Also, don’t overcrowd the pan if you’re frying them – give them some breathing room so they can get good and golden brown. If you’re baking, make sure to flip them halfway so you get that lovely color on both sides! And honestly, letting them cool for those 10 minutes really does help them set up.
Serving Suggestions for SWEET POTATO & RED LENTIL PATTIES
These yummy patties are so versatile! Seriously, they’re fantastic on their own, but oh boy, do they shine with a good dip. I love serving them with a zesty yogurt-tahini sauce or even a little spicy ketchup. If you’re looking for some quick sauce ideas, check out these – they work wonders! They’re also brilliant alongside a fresh salad for a light lunch, or honestly, just pile a couple on a toasted bun with some avocado and greens for the most amazing vegetarian burger night.
Storage and Reheating Instructions
Got some of these delicious Sweet Potato & Red Lentil Patties leftover? Lucky you! They store like a dream. Just pop them in an airtight container in the fridge for up to 3 days. They’re great cold, too!
When you’re ready to reheat, just pop them back in a skillet over medium-low heat with a tiny splash of oil for a few minutes per side, or give ’em a quick warm-up in the oven (about 350°F or 175°C for 5-10 minutes) to get them nice and cozy again. They stay pretty sturdy, so no worries about them falling apart!
Frequently Asked Questions about SWEET POTATO & RED LENTIL PATTIES
Got some burning questions about whipping up these delicious Sweet Potato & Red Lentil Patties? I’ve got you covered! These little guys are pretty forgiving, but here are a few things folks often wonder about.
Can I make these patties ahead of time?
You absolutely can! It’s a lifesaver. You can mix up the mixture and shape the patties, then pop them on a parchment-lined plate or tray in the fridge for up to 2 days before cooking. They hold their shape super well! You can even freeze the un-cooked patties between layers of parchment paper for longer storage, then cook them straight from frozen, just adding a few extra minutes to the cooking time.
What can I substitute for breadcrumbs in this recipe?
No breadcrumbs? No problem! You can totally swap them out. Rolled oats (quick or old-fashioned) work great and add a nice texture. You could also use almond flour or even crushed gluten-free crackers if you need it gluten-free. Just start with the same amount and add a little more if the mixture still feels too wet.
Are these patties vegan?
These Sweet Potato & Red Lentil Patties are naturally vegan if you use regular breadcrumbs (most are!) and don’t use any egg in the recipe, which this one doesn’t! So yes, you’re all good to go. They’re a fantastic plant-based option that’s satisfying and full of flavor.
How can I make the patties firmer?
If your mixture feels a bit too soft and sticky to shape, don’t you worry! The easiest fix is to add a little more breadcrumbs, about a tablespoon at a time, until it feels firm enough to handle. You can also chill the mixture in the fridge for about 15-20 minutes before shaping; this helps everything firm up beautifully, making those patties easier to form and cook.
Estimated Nutritional Information
Okay, so you’re probably wondering about the nitty-gritty nutrition! These patties are pretty darn healthy, but remember, these numbers are just an estimate, kind of like a friendly ballpark figure. Things can change a tiny bit depending on the exact brands you use and how you cook them. But generally, you’re looking at around 150 calories per patty, with a good dose of those wonderful sweet potato carbs, some tasty protein from the lentils, and healthy fats.
For a more in-depth look at healthy eating and nutrition, you can always check out more resources here. It’s always good to have a little extra info!
Sweet Potato & Red Lentil Patties
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed sweet potato, cooked red lentils, breadcrumbs, chopped cilantro, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
- Mix all ingredients together until well combined. The mixture should be firm enough to shape.
- Shape the mixture into 8 equal-sized patties.
- Heat the olive oil in a non-stick skillet over medium heat.
- Carefully place the patties in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
- Alternatively, you can bake the patties on the prepared baking sheet for 15-20 minutes, flipping halfway through, until golden brown.
- Let the patties cool for about 10 minutes before serving.