Description
Delight in these Crispy Sweet Potato and Red Lentil Patties, a perfect blend of flavors and textures that are both nutritious and satisfying.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup red lentils
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro or parsley, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Boil the Red Lentils: Add 1 cup of red lentils to a medium pot filled with 2 cups of water. Bring to a rolling boil, then reduce to simmer for about 15 minutes until soft. Drain and set aside.
- Cook the Sweet Potatoes: In a separate pot, bring salted water to a boil. Add cubed sweet potatoes and cook until fork-tender, about 10-12 minutes. Drain and cool slightly.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until translucent, roughly 5-7 minutes.
- Combine Ingredients: In a mixing bowl, mash the sweet potatoes. Add lentils, sautéed onion, garlic, herbs, cumin, paprika, and season with salt and pepper. Mix until well combined.
- Shape the Patties: Form mixture into 2-inch patties and coat each with panko breadcrumbs.
- Fry the Patties: Heat olive oil in a frying pan over medium-high heat. Fry each side for 3-4 minutes until golden brown or bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
Notes
For added flavor, experiment with spices like coriander or turmeric. These patties can be made ahead and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg