why make this recipe

This recipe gives you a warm, tasty snack that is healthy and simple. The patties are crispy on the outside and soft inside. They use sweet potato and red lentils for good flavor and protein. You can make them ahead and reheat. They work for a quick lunch, snack, or light dinner.

introduction

These Crispy Sweet Potato and Red Lentil Patties are easy to make. They use simple ingredients and bake in the oven for less oil. If you want a simple treat after your meal, try a quick dessert like this 3-ingredient brownies recipe that is fast and sweet.

how to make Crispy Sweet Potato and Red Lentil Patties

Mix the cooked sweet potato and red lentils well with crumbs and spices. Shape the mix into patties, brush with oil, and bake until golden. If you need simple shaping ideas or quick snack tips, see these easy 3-ingredient desserts pages for simple tricks that can also help with quick mixes and forms.

Ingredients :

1 cup sweet potato, cooked and mashed
1 cup red lentils, cooked
1/2 cup breadcrumbs
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Olive oil for brushing

Directions :

Preheat the oven to 400°F (200°C).
In a large bowl, combine the mashed sweet potato, cooked red lentils, breadcrumbs, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix until well combined.
Form the mixture into small patties and place them on a baking sheet lined with parchment paper.
Brush the patties lightly with olive oil.
Bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
Serve warm with your favorite dipping sauce.

how to serve Crispy Sweet Potato and Red Lentil Patties

Serve warm with yogurt sauce, tahini, or ketchup. Place them in a sandwich or on a salad for a full meal. Add fresh herbs or lemon wedges for brightness.

how to store Crispy Sweet Potato and Red Lentil Patties

Cool patties fully before storing. Keep in an airtight container in the fridge for up to 4 days. Freeze cooked patties on a tray, then move to a bag; freeze up to 2 months. Reheat in the oven or air fryer for best crispness.

tips to make Crispy Sweet Potato and Red Lentil Patties

Drain lentils well so the mix is not too wet.
Chill the mix 10–15 minutes if it is soft to shape.
Use a little more breadcrumbs if the mix feels loose.
Brush oil lightly to get a crisp outside.
Flip once halfway through baking for even color.

variation (if any)

Add chopped spinach or grated carrot for more veg.
Swap cumin or paprika for curry powder or chili flakes.
Make mini patties as appetizers or larger ones for burgers.
Mix in a little grated cheese for extra flavor.

FAQs

Q: Can I pan-fry these instead of baking?
A: Yes. Heat oil in a pan and cook 3–4 minutes per side until golden.

Q: Can I use another potato?
A: You can use regular mashed potato, but sweet potato gives the best flavor.

Q: Do I need eggs to bind?
A: No. The mashed sweet potato and breadcrumbs bind well. Add a small egg if you want extra hold.

Q: Can I make them gluten-free?
A: Yes. Use gluten-free breadcrumbs or ground oats.

Q: How do I re-crisp frozen patties?
A: Bake or air fry from frozen at 375°F (190°C) about 8–12 minutes until hot and crisp.

Conclusion

For a bright, tangy twist, try a similar idea with avocado sauce in this recipe: Sweet Potato & Lentil Cakes with Lemony Avocado Sauce. If you want a heartier patty with more grains and greens, see this variation: Sweet Potato, Quinoa, Spinach and Red Lentil Burger – NYT Cooking.