Save The first time I made these patties, my kitchen smelled like cumin and caramelized sweetness for hours. I was experimenting with what I had in the pantry, trying to make something substantial from humble lentils and a lonely sweet potato. When that first patty hit the hot oil and developed that gorgeous golden crust, I knew I stumbled onto something special. Now they are my go to when I want comfort food that still feels light and nourishing.
Last autumn, I served these at a small dinner party where my friend Sarah, who claims she does not like lentils, went back for thirds. There is something magical about how the sweet potatoes natural sweetness plays with the earthy spices. Watching people dip them into that bright green sauce and light up with every bite is what cooking is all about.
Ingredients
- Red lentils: They cook down quickly and become creamy, creating the perfect binder for these patties without needing eggs
- Sweet potato: Grating it raw keeps texture intact and adds natural sweetness that balances the spices beautifully
- Ground cumin and coriander: These warm spices are the backbone of flavor, so do not be shy with them
- Flour: Just enough to hold everything together, chickpea flour works perfectly if you need gluten free
- Avocado: Use a perfectly ripe one for the silkiest sauce that ties everything together
Instructions
- Cook the lentils until tender:
- Simmer the rinsed lentils in water until they are soft and most liquid has absorbed, then drain well
- Mix everything together:
- Combine the cooked lentils with grated sweet potato, onion, garlic, spices, cilantro, and flour until the mixture holds together when pressed
- Let it rest:
- Letting the mixture sit for 10 minutes helps the flour hydrate and the patties hold their shape better
- Shape with damp hands:
- Wet your hands slightly before forming patties to prevent sticking and create neat, even shapes
- Get them golden and crisp:
- Cook in hot oil until deep golden brown on each side, about 4 minutes per side, and drain on paper towels
- Blend the sauce:
- Pulse avocado, cilantro, garlic, lime juice, yogurt and water until completely smooth, adding more water as needed
Save 
Save These patties have become my Sunday afternoon project, making a double batch to keep in the freezer. Something about the rhythm of grating and mixing feels meditative, and having homemade food ready for the week feels like a small victory.
Getting the Perfect Texture
Grating the sweet potato rather than cooking it first is the secret to maintaining texture in every bite. The slight crunch from raw sweet potato contrasts beautifully with the creamy lentils inside, and it keeps the patties from becoming dense or mushy.
Sauce Variations
While the avocado cilantro sauce is dreamy, sometimes I swap in fresh basil or add a spoonful of tahini for extra richness. The sauce should be pourable but thick enough to coat the back of a spoon.
Make Ahead Wisdom
I love that these patties actually taste better the next day when flavors have had time to meld. Cook them fully, cool completely, and freeze in single layers between parchment paper.
- Reheat directly from frozen in a 375F oven for 10 minutes
- Never microwave them unless you want sad, soggy patties
- The sauce can be made ahead but may need a splash of water and fresh lime before serving
Save 
Save These crispy patties with their vibrant green sauce have earned a permanent spot in my rotation, and I hope they find their way into yours too.
Kitchen Questions
- → How do I keep the patties from falling apart?
Let the mixture rest for 5–10 minutes after combining ingredients—this helps bind everything together. Use damp hands when shaping to prevent sticking. Cooking in a well-heated skillet with enough oil also helps form a nice crust that holds the patties together.
- → Can I bake these instead of frying?
Yes! Place shaped patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 20–25 minutes, flipping halfway through. They won't get quite as crispy as pan-fried, but still delicious.
- → What can I use instead of avocado in the sauce?
Greek yogurt or sour cream thinned with lime juice makes a tangy alternative. For a dairy-free option, try blended silken tofu or cashew cream with fresh herbs and citrus.
- → How long will these keep in the refrigerator?
Store cooled patties in an airtight container for up to 4 days. Reheat in a skillet over medium heat to restore crispness—microwaving will make them soft. The sauce keeps separately for 2–3 days.
- → Can I make these gluten-free?
Absolutely! Simply substitute chickpea flour or almond flour for the all-purpose flour. Both work well as binders and add slightly nutty flavor. Ensure other ingredients are certified gluten-free if needed.
- → What other spices work well in this?
Garam masala adds warmth, smoked paprika brings depth, or try harissa paste for heat. Fresh ginger pairs beautifully with sweet potato, and a pinch of cinnamon enhances the natural sweetness.