Sweet Potato Patties with Lentils and Mango Chutney Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Form Patties: Shape the mixture into small patties roughly 2-3 inches in diameter, making sure they hold together well for frying.
- Heat Oil: Heat the olive oil in a large skillet over medium heat until hot but not smoking, preparing it for frying the patties.
- 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.
- 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.
- Mix Glaze: In a small bowl, stir together the mango chutney and lime juice until well combined for a tangy and sweet glaze.
- 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
