Ever get tired of your dinner line-up? Yep, me too.
So, This SWEET POTATO PATTIES WITH RED LENTILS & CREAMY AVOCADO CILANTRO saved my Wednesday last week (the type of Wednesday when even your socks are tired). I was staring into my pantry, real drama-movie vibes, and nothing looked good.
But I whipped up these crispy, savory lentil patties with a sauce so tasty it could sell out at a taco truck. Even my picky neighbor asked for seconds. If you need something hearty, healthy, and just a bit different, you gotta try this. Not fancy, but man, good for your taste buds.
Key Ingredients and Substitutions
Okay, so let’s break it down. You don’t need anything possibly requiring three trips to different grocery stores. Red lentils—showstopper right here—cook fast, and are packed with plant protein. Sweet potatoes add a natural sweetness (plus, they make everything that fabulous warm-orange color). Then, you need things to bind and flavor—think quick oats, an egg (or flax egg if you roll vegan), onion, garlic, cilantro, and a bit of curry powder if you’re feeling spicy.
If you’re out of red lentils, yellow lentils work in a pinch. Not a cilantro fan? Use parsley, basil, or just skip it. I use quick oats to hold it together, but panko or crushed crackers are alright in an emergency. Oh, and the sauce? Avocado, lemon, more cilantro, and just a little plain yogurt. No yogurt? Crank up the lime and olive oil.
| IngredientPossible Substitution | |
| Red Lentils | Yellow lentils, split peas |
| Sweet Potato | Butternut squash, pumpkin |
| Cilantro | Parsley, basil, skip |
| Quick Oats | Panko, breadcrumbs |
| Yogurt | Sour cream, vegan yogurt, skip |
How to Make Lentil Cakes
Let me walk you through it without overcomplicating things (seriously, if you can use a fork, you can make these). First, boil your lentils until they’re mushy. Right after, steam or microwave the sweet potato until fork-tender. Mash up both in a bowl—just a good old mash, no need for gadgets.
Add onion, garlic, oats, an egg (or your flax mix), spices, and whatever fresh herbs you’re feeling. Stir until it sticks together. If it feels a little wet, toss in more oats. Form the mix into palm-sized patties. Heat a skillet, slick it with a bit of oil, fry ’til golden on both sides. Takes only a few minutes per side—somewhere between a pancake and a hashbrown, y’know?
The creamy avocado sauce is just a few seconds in the blender. Blend ripe avocado, yogurt, lemon juice, more cilantro, salt, and pepper. If your sauce’s too thick, dribble in a bit of water to smooth it out. Dollop generously—trust me, you’ll want extra.
Expert Tips for Perfect Lentil Dishes
A couple of things I wish someone had told me, honestly. First off, don’t overcook the lentils; stop when they’re soft, not mush. Otherwise, your patties might get a bit too smooshy (technical term). Let the mixture actually chill for 10 minutes before forming patties. Helps them keep their shape.
Wet your hands a little when shaping—the mix’s sticky and this trick makes it less annoying. Pack your patties pretty tight, so they don’t break apart in the pan. Oh, and the pan has to be hot before your patties go in. Medium heat keeps ’em crisp, not burned. Got leftovers? Toss ’em in the oven for a few minutes the day after, way better than microwaving.
Variations and Add-Ins for Lentil Recipes
Not in the mood for same-old, same-old? Me neither. Try tossing in some grated carrot or zucchini for extra color (and to hide more veggies if you’ve got skeptical eaters at your table). A hit of smoked paprika or chipotle powder gives a smoky, deep flavor I am oddly obsessed with.
Want real crunch? Chop walnuts or sunflower seeds and toss those in. I’ve even dumped in leftover sautéed spinach once and called it a win. If you’re not vegan, crumbling in some feta—oh man, salty heaven.
For holiday meals, I make minis and serve with a spicy cranberry sauce. Adds color and that sweet-heat combo everyone loves.
More Wholesome Plant-Based Dinner Ideas
Okay, maybe you’re on a roll and want more options—same here, I get bored fast. Here are some easy ideas that use pantry basics but taste like you’ve tried way harder:
- Roast a big pan of veggies (anything: cauliflower, carrots, beets), toss with a lemon-tahini dressing.
- Stir-fried chickpeas and greens over brown rice, with liberal amounts of hot sauce.
- Black bean tacos using corn tortillas and every topping you find in the fridge.
- Lentil soup with coconut milk, ginger, and whatever greens are wilting in your crisper.
These are my regulars—they’re good enough that I don’t even miss takeout.
Common Questions
Will regular potatoes work instead of sweet potatoes?
Totally, but you’ll miss out on the sweet flavor. It’s still tasty though.
Can I prep these ahead of time?
Yep, assemble the patties in the morning, fry them up when you’re hungry. Sauce is good for a day or two in the fridge.
Do the patties freeze well?
They actually do—just freeze them cooked. Warm in the oven for best texture.
Is the avocado sauce a must?
Well, must is a big word. The patties are decent alone, but that sauce is the reason my neighbor keeps coming back.
Do I have to use eggs?
Nope, a flax egg or even just a tiny splash of water and more oats works for binding. Vegans, rejoice.
“I tried these lentil cakes after a rough day and honestly, they turned around my mood. Even my skeptical spouse was stealing bites off my plate! Super simple and so flavorful. Will make again!” —Maya B., neighbor and now official taste tester
Why You’ll Make This Again and Again
If you’re still reading, you probably want healthy food that doesn’t taste boring, costs less than takeout, and actually fills you up. These sweet potato patties with red lentils and creamy avocado sauce tick all the boxes. They nail the flavor-to-effort ratio—no lie—your kitchen will smell like a five-star spot even though you barely had to think.
For other smart, plant-based recipes, I usually peek at Minimalist Baker and Oh She Glows for inspiration. Go shake up your menu, seriously. Drop a comment if you make these or swap in your own twist. Your taste buds just got an upgrade.
Sweet Potato Patties with Red Lentils and Creamy Avocado Sauce
Ingredients
Method
- Boil the red lentils until they are mushy.
- Steam or microwave the sweet potato until fork-tender.
- Mash the cooked lentils and sweet potato together in a bowl.
- Add chopped onion, minced garlic, oats, egg (or flax mix), and spices to the bowl. Mix until it holds together.
- If the mixture feels too wet, add more oats.
- Form the mixture into palm-sized patties.
- Heat a skillet with a bit of oil over medium heat.
- Fry the patties until golden brown on both sides, about a few minutes per side.
- In a blender, combine avocado, yogurt, lemon juice, chopped cilantro, salt, and pepper.
- Blend until smooth, adding water if the sauce is too thick.
- Dollop the creamy avocado sauce generously on the patties before serving.