Sweet Potato Patties with Red Lentils & Tangy Tahini Dressing
These Sweet Potato Patties are a delightful combination of flavors and textures, offering a crispy exterior and a creamy interior. Perfect for a cozy meal or a quick weeknight dinner, they are plant-based and versatile.
Servings: 4 servings
Calories: 225kcal
Ingredients
For the patties
- 2 medium sweet potatoes Packed with fiber and nutrients
- 1/2 cup red lentils Rich in protein and iron
- 1 small onion Finely chopped
- 2 cloves garlic Minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground turmeric
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup chickpea flour or oat/AP flour
- 2 tbsp olive oil for frying
For the tahini dressing
- 1/3 cup tahini Creamy sesame paste
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup or honey
- 1 clove garlic, finely grated
- 2–4 tbsp water to thin
- Pinch of salt and cayenne (optional) For additional flavor
Optional toppings
- Sliced green onions For a fresh crunch
- Chopped fresh herbs
- Extra tahini drizzle To enhance creaminess
- Lemon wedges For added brightness
Instructions
Preparation
- Boil sweet potatoes and lentils in a pot of water over medium heat until tender, about 15–18 minutes. Drain well and let cool slightly.
- Transfer the sweet potato and lentil mixture to a mixing bowl and mash until mostly smooth, leaving some texture for added bite.
- Mix in the finely chopped onion, minced garlic, spices (cumin, smoked paprika, turmeric), and season with salt, pepper, and chopped herbs. Ensure everything is well combined.
- Stir in the chickpea flour, adding more flour if the mixture feels too wet or sticky until the desired consistency is reached.
- Form the mixture into 8–10 round patties, about 1/2 inch thick. Chill in the fridge for 15–20 minutes.
Make the Dressing
- Whisk together tahini, lemon juice, apple cider vinegar, maple syrup, grated garlic, salt, and cayenne (if using). Gradually add water to achieve a creamy, pourable consistency.
Cooking
- Heat olive oil in a skillet over medium heat. Place the patties in the pan, cooking each side for 3–4 minutes until golden brown and crisp.
- Drizzle the patties with the tangy tahini dressing. Serve hot with optional toppings and lemon wedges on the side.
Notes
Chilling the patties before frying helps maintain their shape. Use chickpea flour for gluten-free options. Leftover roasted sweet potatoes are great for this recipe.