Sweet Potato & Lentil Patties with Creamy Avocado Cilantro Sauce
Golden, hearty, and full of flavour, these sweet potato and lentil patties are a nourishing vegetarian option that the whole family can enjoy. Paired with a creamy avocado cilantro sauce, they’re rich in plant-based protein, fiber, and healthy fats—perfect as a main dish or tucked into wraps, grain bowls, or alongside a fresh salad.
Prep Time: 25 min
Cook Time: 10 min
Total Time: 35 min
Serves: 4 patties
Ingredients
For the Patties:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked lentils (green or brown)
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
For the Creamy Avocado Cilantro Sauce:
- 1 ripe avocado
- ¼ cup fresh cilantro leaves
- 1 tablespoon lime juice
- Salt to taste
- Water (to thin, if necessary)
For the Topping:
- 1 small tomato, diced
Instructions
Step 1: Prepare the Patties
Cook the sweet potatoes in a pot of boiling water until fork-tender, about 15–20 minutes. Drain and mash in a large bowl. Add the cooked lentils, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well to combine. Shape the mixture into 4 patties, about 2–3 inches in diameter.
Step 2: Cook the Patties
Heat the olive oil in a skillet over medium heat. Add the patties and cook for 4–5 minutes per side, or until golden brown and crispy. Transfer to a paper towel to drain any excess oil.
Step 3: Make the Creamy Avocado Cilantro Sauce
In a blender, combine avocado, cilantro, lime juice, and salt. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.
Step 4: Assemble & Serve
Top each patty with a generous spoonful of the avocado cilantro sauce. Finish with a sprinkle of diced fresh tomato on top for a burst of colour and freshness. Serve warm and enjoy!
