Sweet Potato and Lentil Patties with Avocado Cilantro Sauce and Mango Chutney Glaze Recipe
These sweet potato patties with lentils are a flavorful and wholesome dish, glazed with a tangy mango chutney and complemented by a creamy avocado cilantro sauce. Perfect as a satisfying vegetarian meal or appetizer, they combine tender mashed sweet potatoes and protein-rich red lentils, seasoned with cumin and paprika, then pan-fried to a golden crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian Fusion
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Patties
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked red lentils
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil (for frying)
Avocado Cilantro Sauce
- 1 ripe avocado
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- Water (as needed for consistency)
Mango Chutney Glaze
- 1/2 cup mango chutney
- 1 tablespoon lime juice
Instructions
- Cook Sweet Potatoes: In a large pot, bring water to a boil and add the peeled, cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain well and mash the sweet potatoes in a large bowl until smooth.
- Combine Ingredients: Add the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs to the mashed sweet potatoes. Mix thoroughly until all ingredients are evenly incorporated and form a slightly sticky but manageable mixture.
- Form Patties: Shape the mixture into small patties about 2-3 inches in diameter, pressing firmly to hold their shape.
- Heat Oil: Heat the olive oil in a large skillet over medium heat, ensuring the oil is hot enough to gently sizzle when patties are added.
- Fry Patties: Place the patties in the skillet in batches without overcrowding. Cook each side for 4-5 minutes until golden brown and crisp. Once cooked, transfer patties to a paper towel-lined plate to drain any excess oil.
- Blend Ingredients for Sauce: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, salt, and blend until smooth. Add water gradually to achieve a creamy, sauce-like consistency.
- Mix Glaze: In a small bowl, stir together the mango chutney and lime juice until well combined to create a tangy glaze.
- Plate Patties: Serve the warm sweet potato patties drizzled with the creamy avocado cilantro sauce and the mango chutney glaze for a burst of flavor and color.
Notes
- Ensure sweet potatoes are fully cooked and well mashed for the patties to bind properly.
- If the mixture is too wet, add a little more breadcrumbs to help form patties.
- You can substitute red lentils with yellow or orange lentils if preferred.
- Use fresh lime juice for the best flavor in the sauces.
- Leftover patties can be refrigerated and reheated in a skillet to retain their crispiness.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or ground oats.
Keywords: sweet potato patties, lentils, vegetarian patties, avocado sauce, mango chutney glaze, healthy vegetarian recipe, pan-fried patties
