Sweet Potato Patties with Lentils and Mango Chutney Glaze Recipe

Introduction

These sweet potato patties with lentils are a flavorful and hearty dish, perfect for a satisfying meal. They’re wonderfully spiced, pan-fried to golden perfection, and served with a creamy avocado cilantro sauce and tangy mango chutney glaze.

Ingredients

• 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)
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Water (as needed for consistency)
• 1/2 cup mango chutney
• 1 tablespoon lime juice

Instructions

1. Step 1: In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and mash in a bowl.
2. Step 2: In the bowl with the mashed sweet potatoes, add the cooked red lentils, chopped onion, minced garlic, cumin, paprika, salt, pepper, and breadcrumbs. Mix until well combined.
3. Step 3: Shape the mixture into small patties, about 2-3 inches in diameter.
4. Step 4: In a large skillet, heat olive oil over medium heat.
5. Step 5: Add the patties to the skillet in batches, cooking for about 4-5 minutes on each side until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
6. Step 6: In a blender or food processor, combine the avocado, cilantro, lime juice, and salt. Blend until smooth, adding water as needed to reach desired consistency.
7. Step 7: In a small bowl, combine the mango chutney and lime juice. Stir until well mixed.
8. Step 8: Serve the sweet potato patties warm, drizzled with the creamy avocado cilantro sauce and mango chutney glaze.

Tips & Variations

• For extra binding, add an egg or a flax egg to the patty mixture before shaping.
• Swap red lentils for cooked chickpeas for a different texture.
• Add a pinch of chili powder or cayenne for a spicier kick.
• Use vegan or gluten-free breadcrumbs to accommodate dietary preferences.
• Serve with a side salad or warm flatbread to round out the meal.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep them crispy. The avocado sauce is best prepared fresh but can be kept refrigerated for up to 24 hours. The mango chutney glaze can be stored separately at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these patties ahead of time?

Yes, you can prepare the patties and store them in the refrigerator for up to a day before frying. For longer storage, freeze the shaped patties in a single layer and cook from frozen when ready.

Can I bake the patties instead of frying?

Absolutely. Preheat your oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, lightly brush with oil, and bake for 15-20 minutes, flipping halfway, until golden and cooked through.

Sweet Potato Patties with Lentils and Mango Chutney Glaze Recipe

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★★★★★

4.5 from 124 reviews

These sweet potato patties with lentils are a wholesome and flavorful vegetarian delight. Soft mashed sweet potatoes and cooked red lentils are combined with aromatic spices and breadcrumbs to form crispy, golden patties. They are pan-fried to perfection and served with a creamy avocado cilantro sauce and a tangy mango chutney glaze, creating a vibrant and satisfying dish perfect for a nutritious meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Fusion / Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• Water (as needed for consistency)
• Salt to taste

Mango Chutney Glaze

• 1/2 cup mango chutney
• 1 tablespoon lime juice

Instructions

1. Cook Sweet Potatoes: In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain well and mash the sweet potatoes in a bowl until smooth.
2. Combine Ingredients: To the bowl with mashed sweet potatoes, add the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix all the ingredients thoroughly until they are well incorporated to form the patty mixture.
3. Form Patties: Shape the mixture into small patties roughly 2-3 inches in diameter, making sure they hold together well for frying.
4. Heat Oil: Heat the olive oil in a large skillet over medium heat until hot but not smoking, preparing it for frying the patties.
5. Fry Patties: Place the patties in the skillet in batches, frying each side for about 4-5 minutes or until they turn golden brown and develop a crispy exterior. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.
6. Blend Ingredients for Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, lime juice, and a pinch of salt. Blend until smooth, adding water gradually to achieve the desired creamy consistency.
7. Mix Glaze: In a small bowl, stir together the mango chutney and lime juice until well combined for a tangy and sweet glaze.
8. Plate Patties: Serve the warm sweet potato lentil patties drizzled generously with the creamy avocado cilantro sauce and finished with a spoonful of mango chutney glaze for added flavor contrast.

Notes

• Use cooked red lentils that are tender but not mushy to maintain texture in the patties.
• Adjust seasoning according to taste; additional spices like chili powder can add heat if desired.
• The avocado sauce can be prepared in advance and refrigerated, but add water just before serving to maintain freshness.
• For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or ground oats.
• The patties can also be baked at 375°F (190°C) for about 20 minutes if you prefer a less oily version.

Keywords: sweet potato patties, lentils, vegetarian patties, avocado sauce, mango chutney, healthy patties, pan-fried patties