Picture this. It is Tuesday, I am hungry, there is a bag of lentils judging me from the pantry and two sweet potatoes winking on the counter. I made these CRISPY SWEET POTATO & RED LENTIL PATTIES once out of pure necessity and then, honestly, they sort of became a habit. Crunchy edges, tender insides, a little herby vibe. The first time I served them, my sister said, that is suspiciously good for a weeknight. I took it as a compliment, obviously.
Why you might love these
I make this when I want something that feels fried but is not a faff. My family goes a bit wild because the patties are snacky, dunkable, and cozy all at once. Also, they are friendly with what you already have. If I am low on breadcrumbs, I use oats. If I am out of cilantro, parsley steps in like a champ. The only bit that used to annoy me was patties falling apart, but actually, I find it works better if you let the mix rest a touch, it relaxes and firms up. And then you get that satisfying sizzle. Proper.
What I grab for the ingredient pile
- 1 cup red lentils, rinsed well, about 200 g. If you only have yellow split lentils, they work in a pinch but red cook faster.
- 2 medium sweet potatoes, about 700 g total. Microwave when I am in a hurry, roast when I feel fancy.
- 1 small onion, very finely chopped or grated. My grandmother always insisted on a white onion, but honestly any version works fine.
- 2 garlic cloves, minced. I sometimes use a lazy spoonful of garlic paste.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked paprika. Regular paprika is fine, add a tiny pinch of chili if you like.
- ½ teaspoon ground coriander, optional but lovely.
- 1 to 2 pinches chili flakes, to taste.
- 1 large egg. For vegan, one flax egg works, that is 1 tablespoon ground flax mixed with 2.5 tablespoons water.
- ½ cup breadcrumbs, about 45 g. I sometimes blitz rolled oats to use instead.
- 2 tablespoons chickpea flour or plain flour or rice flour. Chickpea flour gives a nutty edge.
- 2 tablespoons chopped cilantro or parsley, a small handful.
- Zest of ½ lemon and a squeeze of the juice.
- 1 teaspoon fine salt, plus more to taste and black pepper.
- Neutral oil for cooking, 2 to 4 tablespoons. I use light olive or avocado oil.
- Optional for extra crunch, a shallow bowl of fine breadcrumbs or cornmeal for coating.
By the way, if you are curious about cooking lentils perfectly, this guide helped me loads when I was a bit wobbly with them: how to cook lentils. For chickpea flour FAQs, I like this friendly explainer: what to know about chickpea flour.
Okay, let us cook
- Cook the lentils. Add the rinsed red lentils to a saucepan with 3 cups water and a pinch of salt. Bring to a gentle simmer and cook 10 to 12 minutes until just tender. Drain very well, then return them to the warm pot off the heat and let them steam dry for 5 minutes. This is where I usually sneak a taste, just for salt check.
- Cook the sweet potatoes. Two routes. Fast route, prick them a few times and microwave on high 8 to 10 minutes until soft, then scoop the flesh. Slower but deeper flavor route, roast cubes at 220 C 425 F for about 25 minutes until tender. Either way, mash and let extra steam escape so they are not watery.
- Mix the base. In a large bowl, combine the mashed sweet potato, the lentils, onion, garlic, cumin, smoked paprika, coriander, chili flakes, lemon zest, herbs, salt, and pepper. Stir in the egg and the chickpea flour and breadcrumbs. If it feels too wet, add a spoon more flour or crumbs. Too dry, splash in a teaspon of water or lemon juice.
- Rest the mix. Chill the bowl 15 to 30 minutes. It makes shaping easier. If you are in a rush, you can skip it, but the patties might be a touch delicate.
- Shape. Scoop a golf ball amount, about 60 to 70 g, and gently press into a patty about 1.5 cm thick. If using the optional coating, dip each side in breadcrumbs or cornmeal. I get 10 to 12 patties, depending on how generous I feel.
- Crisp. Heat a large nonstick or cast iron skillet over medium heat with a thin film of oil. When the oil shimmers, lay in patties without crowding. Cook 3 to 4 minutes per side until deeply golden. Resist moving them too soon, they release when they are ready. If they are browning too fast, lower the heat and breathe.
- Oven and air fryer options. For baking, brush both sides with oil and bake at 220 C 425 F for 20 to 25 minutes, turning once. For air fryer, 200 C 390 F for 12 to 14 minutes, flipping at the halfway point.
On second thought, if your skillet is old school cast iron and you want a refresher, the folks at Serious Eats have a solid primer on cast iron basics.
Notes form my messy kitchen
- Sweet potatoes vary. Some are drier, some are like little puddings. If yours are moist, lean heavier on chickpea flour and breadcrumbs.
- Tiny patties crisp better than giant ones. Small surface area difference, big crunch difference.
- Salt the onion a pinch in the bowl, it softens quickly without a pan.
- I think this tastes better the next day, which is awkward because we rarely have leftovers.
- Wee digression, but clean as you go totally helps here, otherwise the breadcrumb trail looks like a fairy tale gone wrong.
Variations I have tried
- Curryish, swap paprika and coriander for 2 teaspoons mild curry powder and add a knob of grated ginger. Lovely with mango chutney.
- Herby lemon, double the lemon zest and use parsley and dill. Serve with garlicky yogurt.
- Cheesy, fold in ½ cup crumbled feta. It gets little golden spots and tastes like a holiday.
- Spicy, add a diced jalapeño and a splash of hot sauce. Works a treat.
- One that did not work, I tried canned lentils once. Too wet, too soft, kind of bland. I would not do that again unless I dried them in a skillet first.
Gear and easy workarounds
- A good nonstick or cast iron skillet is great for crisping. I call it essential, but if you do not have one, use a sturdy saucepan and cook in smaller batches. It still works.
- Sheet pan for the oven method.
- A bowl and a spoon. A food processor is nice if you want a smoother mix, yet a fork does the job just fine.
Storage and reheating
Fridge, keep cooked patties in a lidded container up to 4 days. Reheat in a skillet with a swipe of oil or in a hot oven for 8 minutes until re crisp. Freeze, place on a tray to freeze, then into a bag up to 2 months. Reheat from frozen at 200 C 400 F for about 15 minutes. Though honestly, in my house it never lasts more than a day, and that is being generous.
How we serve them
I like a big plate with a lemony yogurt dip and a quick cucumber salad. Or tuck patties into warm flatbread with lettuce, pickled onions, and a cheeky little drizzle of tahini. My Sunday thing, a patty with a fried egg on top and hot sauce on the side, mug of tea nearby, bliss. For parties, make them smaller and serve with toothpicks, boom.
Hard won pro tips
- I once tried rushing the resting step and regretted it because the mix felt loose and the patties cracked when I flipped them. Ten minutes makes a difference.
- I tried flipping too early once, they stuck and tore. Wait until the edges look browned and the patty lifts easily with a thin spatula.
- If the pan is too hot, they burn before they crisp. Medium heat is your mate.
- Do not over stir the mix, it can get gummy. Fold gently until it just comes together.
FAQ, because you asked
Can I bake them instead of pan fry
Yes, absolutely. Brush with oil and bake at 220 C 425 F until golden, turning once. For extra crunch, finish under the broiler for a minute or two.
Are they gluten free
Use certified gluten free oats or gluten free breadcrumbs and chickpea or rice flour. That keeps them friendly. Double check labels, some brands sneak in wheat.
Can I make them vegan
Totally. Use a flax egg. If the mix still feels loose, add another tablespoon of chickpea flour. It binds like a charm.
Why are my patties falling apart
Usually it is moisture. Dry the lentils well, let the sweet potato steam off, and add a touch more flour or crumbs. Also, chill the mix and do not flip too soon, patience saves the day.
Can I use green or brown lentils
You can, but the texture is different. Red lentils get softer and help bind. Green stay firmer and may need extra flour or a second egg to hold together.
Do kids like these
Often yes. Skip the chili if needed, serve with ketchup or yogurt dip, and you are golden. Mine call them nugget pancakes, which is both wrong and adorable.
Random but true, these patties once convinced me to tidy my spice drawer, then I found three jars of cumin. So if yours tastes extra cumin forward, you know why. It is fine, truly.