Description
Crispy on the outside and creamy inside, these Sweet Potato Patties with Red Lentils are packed with flavor and protein, then topped with a tangy tahini dressing. A perfect plant-based main, appetizer, or snack.
Ingredients
2 medium sweet potatoes, peeled and chopped
1/2 cup dry red lentils
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup gluten-free flour or breadcrumbs (optional)
1–2 tablespoons olive oil (for pan-frying)
For the tahini dressing:
1/4 cup tahini
1 tablespoon lemon juice
1 garlic clove, minced
1–2 tablespoons water
Salt to taste
Optional: pinch of cayenne or smoked paprika
Instructions
Boil chopped sweet potatoes until fork-tender, about 12–15 minutes. Drain and mash.
Cook red lentils in 1 cup water until soft, 10–12 minutes. Drain excess liquid.
In a bowl, combine mashed sweet potatoes, cooked lentils, spices, salt, pepper, parsley, and optional flour or breadcrumbs.
Mix thoroughly, then shape into small patties.
Heat a non-stick skillet over medium heat with a little oil. Cook patties 3–4 minutes per side until golden. Alternatively, bake at 400°F for 20–25 minutes.
Whisk together tahini, lemon juice, garlic, water, and salt to form a creamy dressing.
Serve patties warm with tahini sauce and fresh herbs.
Notes
Chill patties before cooking for better texture.
Add grated veggies like carrots or zucchini for variation.
For an oil-free version, bake instead of frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Pan-Fried or Baked
Keywords: sweet potato patties, red lentil cakes, vegan patties, tahini sauce, gluten-free veggie patties, healthy vegetarian recipes