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Sweet potato patties with lentils delightfully glazed! Recipe

Sweet potato patties with lentils delightfully glazed! Recipe
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★★★★★

4.8 from 18 reviews

Delight in these flavorful sweet potato patties combined with nutritious red lentils, spiced with cumin and paprika, then perfectly pan-fried to golden perfection. Served warm with a creamy avocado cilantro sauce and a tangy mango chutney glaze, this dish offers a harmonious blend of textures and tastes, perfect as a snack, appetizer, or light meal.

Ingredients

Scale

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 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 1 tablespoon olive oil (for frying)

For the Avocado Cilantro Sauce

  • 1 ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste
  • Water (as needed for consistency)

For the Mango Chutney Glaze

  • 1/2 cup mango chutney
  • 1 tablespoon lime juice

Instructions

  1. Cook Sweet Potatoes: In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, approximately 15-20 minutes. Drain and mash thoroughly in a bowl until smooth.
  2. Combine Ingredients: To the mashed sweet potatoes, add the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix well until all ingredients are evenly incorporated.
  3. Form Patties: Shape the mixture into small patties about 2-3 inches in diameter, ensuring they hold together without cracking.
  4. Heat Oil: Warm the olive oil in a large skillet over medium heat, preparing it for frying the patties.
  5. Fry Patties: Place the patties in the skillet in batches to avoid overcrowding. Cook each side for 4-5 minutes or until golden brown and crisp. Remove and drain on paper towels to absorb excess oil.
  6. Blend Ingredients for Avocado Sauce: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, and salt. Blend until smooth, adding water gradually to achieve a creamy, pourable consistency.
  7. Mix Mango Chutney Glaze: In a small bowl, stir together the mango chutney and lime juice until well combined for a tangy glaze.
  8. Plate Patties: Serve the warm sweet potato patties drizzled with the creamy avocado cilantro sauce and finished with the mango chutney glaze for a vibrant and delicious presentation.

Notes

  • You can substitute red lentils with cooked yellow or green lentils if preferred.
  • Adding a pinch of chili powder can give the patties a spicy kick.
  • If the mixture is too wet, add more breadcrumbs to help form the patties.
  • To keep patties crispy, avoid stacking them after frying.
  • These patties can be baked at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat patties in a skillet for best texture rather than microwaving.

Nutrition

Keywords: sweet potato patties, lentil patties, vegetarian appetizers, avocado sauce, mango chutney glaze, healthy snack, gluten free option

Find it online: https://yumwithmia.com/sweet-potato-patties-with-lentils-delightfully-glazed-recipe/