Description
These Crispy Sweet Potato & Red Lentil Patties are a flavorful and nutritious vegetarian snack or appetizer. Combining tender red lentils with sweet grated potatoes and aromatic spices, these patties are pan-fried to a golden, crispy perfection. Perfect served warm with a refreshing yogurt dip or garnished with fresh cilantro, they make a wholesome and satisfying treat.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to taste)
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
- ½ cup all-purpose flour (or chickpea flour for a gluten-free option)
- 2 tablespoons olive oil or vegetable oil for frying
Instructions
- Cook Lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until lentils are soft but not mushy. Drain any excess water.
- Prepare Mixture: In a large mixing bowl, combine the cooked lentils, grated sweet potatoes, chopped onion, minced garlic, and grated ginger.
- Add Spices and Herbs: Add the ground cumin, ground coriander, chili powder, chopped cilantro, and salt and pepper to the mixture. Stir well to combine.
- Incorporate Flour: Gradually add the flour to the mixture, stirring until the mixture comes together and holds its shape when formed into a ball.
- Shape Patties: Shape the mixture into patties, about 2 inches in diameter and ½ inch thick. You should get approximately 10-12 patties.
- Heat Oil and Fry: Heat olive oil in a large non-stick skillet over medium heat. Add the patties in batches, ensuring not to overcrowd the pan. Cook each patty for 4-5 minutes per side until golden brown and crispy.
- Drain Excess Oil: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the patties warm, garnished with additional cilantro or accompanied by a side of yogurt dip.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour.
- Adjust the chili powder to your desired spice level or omit for a milder flavor.
- These patties can be kept warm in a low oven (200°F/90°C) while frying the remaining batches.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven to retain crispness.
- Adding a squeeze of lemon or lime juice before serving complements the flavors nicely.
