Crispy Sweet Potato Lentil Patties (Printable Version)
Golden sweet potato and lentil patties—crispy outside, tender inside, spiced with cumin and smoked paprika.
# What You'll 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 and Binding
05 - 1 cup cooked green or brown lentils, well drained
06 - 1 large egg (or flax egg for vegan option)
07 - 1/3 cup gluten-free breadcrumbs (or regular breadcrumbs if gluten-free is not required)
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 such as sunflower or canola
# Method:
01 - Place the grated sweet potatoes in a clean kitchen towel and firmly squeeze out as much excess moisture as possible. This step is essential for achieving a crispy texture.
02 - In a large mixing bowl, combine the squeezed sweet potatoes, drained lentils, diced red onion, minced garlic, chopped cilantro, egg, breadcrumbs, chickpea flour, ground cumin, smoked paprika, ground coriander, sea salt, black pepper, and chili flakes if using. Mix thoroughly until all ingredients are evenly incorporated and a cohesive mixture forms.
03 - With lightly oiled hands to prevent sticking, divide the mixture and shape it into 8 to 10 small patties, each approximately 2 inches in diameter. Press firmly to ensure they hold together.
04 - Heat the neutral oil in a large non-stick skillet over medium heat until the oil shimmers slightly, indicating it is ready for frying.
05 - Carefully place the patties in the hot skillet in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until each patty is deep golden brown and crisp on the exterior. Transfer finished patties to a plate lined with paper towels to drain excess oil.
06 - Serve the patties warm alongside yogurt dip, chutney, or a fresh salad.
# Chef's Tips:
01 -
- The contrast between the shatteringly crisp exterior and the soft spiced interior will ruin you for store bought veggie patties forever.
- They come together with pantry staples and freeze beautifully so you can always have a batch ready for unexpected guests.
02 -
- Skip the squeezing step and your patties will fall apart in the pan, which I learned the hard way on my very first attempt.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up dramatically.
03 -
- If the mixture feels too wet to hold together, sprinkle in an extra tablespoon of chickpea flour rather than more breadcrumbs for better texture.
- The patties crisp up most when the oil is hot enough that a tiny test piece sizzles on contact.