Crispy Sweet Potato & Red Lentil Patties
These Crispy Sweet Potato & Red Lentil Patties combine two friendly, nutrient-rich ingredients. Sweet potatoes bring fiber, vitamin A precursors, and a subtle sweetness that balances the earthiness of lentils.
Equipment
- Air Fryer
- Large Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- 240 g Cooked red lentils approximately 1 cup
- 250 g Mashed roasted sweet potato approximately 1 cup
- 40 g Finely chopped onion approximately 1/4 cup
- 2 cloves Garlic minced
- 50 g Breadcrumbs approximately 1/2 cup
- 30 g Flour or chickpea flour, 1-2 tablespoons
- 5 g Ground cumin 1 teaspoon
- 2.5 g Smoked paprika 1/2 teaspoon
- 1.25 g Chili powder 1/4 teaspoon
- 30 ml Olive oil 1-2 tablespoons, plus salt and pepper to taste
Instructions
- Start by cooking your red lentils until they're tender, about 6–8 minutes of simmering, and then drain them well.
- While they’re draining, bake or microwave the sweet potato until it’s completely soft, then mash it until smooth.
- In a large bowl, mix together the lentils, mashed sweet potato, finely chopped onion, minced garlic, and spices.
- Add the breadcrumbs and your binder (egg or flax-based) and stir until the mixture comes together. Chill for at least 20 minutes.
- Use a 1/4-cup measure to portion it, roll it into balls, then flatten them into patties about 1.5 cm thick.
- Lightly brush or spray both sides with oil and place the patties in a single layer in the air fryer basket.
- Air fry at 190°C for 12–15 minutes, flipping halfway through, until the edges are crispy and the center is tender.
- Let the patties rest for a couple of minutes before serving.
Notes
Tip: Make sure the lentils are well drained and that the mash isn’t too wet. Avoid crowding the air fryer for the best results.