Sweet Potato and Red Lentil Patties with Cilantro and Smoked Paprika
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Level
Easy
Medium sweet potatoes give these sweet potato and red lentil patties a soft center and mild sweetness, while pan-frying creates the outside crisp and browned. I create those when I want to prepare a vegetable-based main dish that still feels quite substantial. Smoked paprika adds to the mixture a warm edge, while I particularly like it with the sweet potato.
The red lentils must be tender and have completely absorbed the broth before being placed into the bowl, and I continue to mash the drained potatoes well while mixing the lentils, oats, cilantro, onion, garlic, and spices. The oats effectively bind everything together without using eggs or dairy, while they help with keeping the shaped patties from feeling loose.
Let the mixture cool before shaping twelve patties from about 1/4 cup each, roughly 1/2 inch thick, and I use a large skillet over medium heat to cook in batches as a crowded pan holds steam. Place the cooked patties onto a plate that is lined with a paper towel after serving them. I like them warm on top of the buns. I also enjoy them on top of salad, with dipping sauce.
Why this recipe works
- Sweet potatoes provide a gentle sweetness. A soft base forms with them mashing, meaning the patties do not require eggs or dairy for binding.
- Red lentils cook in a manner that they become soft while absorbing their liquid.
- This particular process effectively gives the mixture a substantial body without including an excessively long ingredient list.
- Rolled oats serve to expand the mixture while also ensuring it remains intact. You shape twelve patties.
- Cilantro combined with onion, garlic, cumin, coriander, and smoked paprika gives the patties an improved warm, savory flavor.
- A medium-hot skillet effectively creates a crisp, brown crust on the exterior. At the same time, the center remains in a state of softness.
- One batch produces 12 patties in total. This quantity is enough to put some on the buns while breaking some others over the salad.
Ingredients
- •2 medium sweet potatoes (peeled and diced)
- •1 cup red lentils (rinsed)
- •2 cups vegetable broth or water
- •1 medium onion (finely chopped)
- •3 cloves garlic (minced)
- •1 cup rolled oats (use certified gluten-free if necessary)
- •½ cup fresh cilantro (chopped)
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp smoked paprika
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •2 tbsp olive oil (2-3 tbsp, for frying)
Instructions
- 1
Put the diced sweet potatoes in a pot, cover with water, and boil for 15-20 minutes, until fork-tender.
- 2
Combine the rinsed red lentils and vegetable broth in a separate pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the lentils are soft and have absorbed the liquid.
- 3
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion for 5-7 minutes, until softened.
- 4
Add the minced garlic and cook for another minute, until fragrant.
- 5
Drain the sweet potatoes and put them in a large bowl. Mash well with a fork or potato masher.
- 6
Add the cooked lentils, sautéed onion and garlic, rolled oats, cilantro, cumin, coriander, smoked paprika, salt, and pepper. Stir until thoroughly combined.
- 7
Let the mixture cool slightly. Scoop about 1/4 cup for each patty, shape them about 1/2 inch thick, and place them on a parchment-lined plate or baking sheet.
- 8
Heat the remaining olive oil in a large skillet over medium heat. Cook the patties in batches for 4-5 minutes per side, until golden brown and crispy.
- 9
Transfer the cooked patties to a paper towel-lined plate.
- 10
Serve the patties warm with dipping sauce, on a bun, or over a salad.
FAQ
Nutrition (per serving)
Calories
120
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