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Sweet Potato Red Lentil Patties

Sweet potato red lentil patties combine mashed sweet potato, tender lentils, and warm spices in a pan-fried patty with golden brown edges. Bake the sweet potato, chill the shaped patties to help them firm up, then cook them in a skillet.
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Prep Time 15 minutes
Cook Time 1 hour 17 minutes
refrigerating 20 minutes
Total Time 1 hour 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 12 ounces)
  • 0.75 cup dry red lentils rinsed
  • 2 cups water
  • 3 tbsp olive oil divided
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup plain breadcrumbs
  • 1 egg large, lightly beaten
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 baking sheet
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 400°F and bake the sweet potato on a baking sheet for 45 to 55 minutes, until tender when pierced with a knife.
  2. Meanwhile, combine the lentils and water in a small saucepan and bring to a boil; reduce the heat and simmer for 12 to 15 minutes, until soft, then drain well.
  3. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened; stir in the garlic, cumin, and paprika and cook for 30 seconds.
  4. Scoop the sweet potato flesh into a large bowl and mash it, then stir in the lentils, onion mixture, salt, pepper, breadcrumbs, egg, and parsley until evenly combined.
  5. Shape the mixture into 8 patties about 1/2 inch thick and refrigerate for 20 minutes to help them firm up.
  6. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat and cook the patties in 2 batches, using 1 tablespoon oil per batch, for 3 to 4 minutes per side until golden brown, firm, and 160°F in the center.

Notes

Drain the lentils well so the patties hold together. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free breadcrumbs.