Crispy Sweet Potato and Red Lentil Patties

31 janvier 2026 par Chef Hanna Zest

These patties are a fast, healthy hit for busy weeknights or meal prep. They bake up golden and hold together without frying, so cleanup is quick. The recipe uses pantry staples and simple spices for dependable flavor. If you want a visual guide or variations, visit this crispy sweet potato patties recipe for inspiration.

Crispy Sweet Potato and Red Lentil Patties

Why This Recipe Works

Combining sweet potatoes and red lentils gives you both starch and protein, which helps patties bind without too many extras. Cooking them together saves time and one pot means less washing up. The spices are minimal but effective so the natural sweetness of the potatoes shines through. Bread crumbs are optional and only needed if your mixture is too wet, keeping the recipe flexible. Baking instead of pan frying makes the patties lighter and hands off while still achieving a crispy exterior. Overall this method balances speed, flavor, and ease for a reliable result every time.

Flavor and Texture

Sweet potato brings a mild sweetness that pairs perfectly with warm cumin and smoky paprika. Red lentils add a soft but slightly grainy texture that helps the patties hold their shape. The chopped onion and garlic provide a savory backbone so each bite feels complete. When baked, the outside crisps while the inside stays tender and moist. Serve with a tangy sauce to cut through the richness or keep it simple with yogurt or a chutney.

Ingredients

2 medium sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/4 cup bread crumbs (optional)
Olive oil for baking

Step by Step Instructions

Preheat the oven to 400°F (200°C).
In a pot, cook the sweet potatoes and red lentils together in boiling water until soft, about 15-20 minutes. Drain and let cool.
In a bowl, mash the sweet potatoes and lentils together.
Stir in onion, garlic, cumin, paprika, salt, and pepper. If the mixture is too wet, add bread crumbs to bind.
Shape into patties and place on a baking sheet.
Brush with olive oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
Serve with your favorite dipping sauce.

Quick Tips and Shortcuts

For even faster prep, dice the sweet potatoes ahead and store them in the fridge. Use red lentils since they cook quickly and soften into the mash without extra steps. If you want a crispier crust, broil for the last 2 minutes while watching closely. To vary the flavor, stir in chopped herbs or a squeeze of lime before shaping. For ideas on turning leftovers into new meals try the approach used in crispy mashed potato patties guides which show quick repurposing tricks.

Storage and Meal Prep

Cool patties completely before storing to avoid sogginess. Keep in an airtight container in the refrigerator for up to three days. Reheat in a 375°F oven for 8 to 10 minutes to restore crispness rather than microwaving. Patties also freeze well on a tray first, then transfer to a bag for up to one month—bake from frozen with a few extra minutes.

Short Closing Note

This recipe is a reliable weekday winner that scales well and stays bright on the plate. Minimal hands on time and easy substitutions keep it pantry friendly and stress free.

Conclusion

For a lemony, creamy twist on sweet potato and lentil cakes that pairs beautifully with these patties try Sweet Potato & Lentil Cakes with Lemony Avocado Sauce.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.