Description
Whipping up Sweet Potato Lentil Patties brings comfort and nutrition to my weeknight dinner table. Packed with protein and earthy flavors, these crispy patties deliver a satisfying meal that keeps my family coming back for seconds.
Ingredients
Scale
Main Ingredients:
- 1 medium sweet potato
- 1 cup red lentils
- 2 cups water
Supporting Ingredients:
- ½ cup grated carrot
- ½ small red onion
- 2 garlic cloves
Seasoning and Binding Ingredients:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup oat flour
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- Salt
- Pepper
Optional Add-ins:
- Parsley
- Cilantro
- Chili flakes
- Nutritional yeast
Instructions
- Combine 1 cup red lentils with 2 cups water in a saucepan. Simmer for 10-12 minutes until lentils become tender and most liquid absorbs.
- Steam or boil 1 medium sweet potato until your fork easily pierces through, approximately 8-10 minutes.
- Create a flax egg by whisking 1 tablespoon ground flaxseed with 3 tablespoons water. Allow mixture to rest and thicken for 5 minutes.
- Thoroughly mash the cooked sweet potato in a large mixing bowl using a fork or potato masher.
- Add ½ cup grated carrot, ½ small finely chopped red onion, and 2 minced garlic cloves to the mashed sweet potato.
- Incorporate cooked lentils, prepared flax egg, ½ teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon ground coriander, salt, and pepper into the mixture.
- Fold in ½ cup oat flour until ingredients bind together smoothly.
- Divide mixture into 8-10 uniform portions, gently shaping each into a compact patty using your palms.
- Warm a non-stick skillet over medium heat with a light drizzle of oil at 350°F (175°C).
- Cook patties for 3-4 minutes per side until edges turn golden brown and crisp exterior develops.
Notes
- Check lentil tenderness by gently pressing them against the pot side, ensuring they’re soft but not mushy.
- Drain lentils and sweet potato thoroughly to prevent patties from becoming too wet and falling apart during cooking.
- Use a light touch when mixing ingredients to keep the patty texture loose and prevent dense, heavy results.
- For gluten-free version, substitute oat flour with almond meal or chickpea flour, which will provide similar binding properties.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg