Description
Delicious gluten-free patties made with sweet potatoes and red lentils, offering a creamy inside and crispy outside.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional, for garnish)
Instructions
- Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot, cover with water, and boil until tender, about 15-20 minutes. Drain and mash until smooth.
- Cook the lentils: In another pot, combine the rinsed red lentils with water and simmer for about 15 minutes until soft, then drain any excess water.
- Sauté the aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, around 4-5 minutes.
- Combine ingredients: In a mixing bowl, add your mashed sweet potatoes and cooked lentils along with the sautéed mixture. Sprinkle in cumin, paprika, salt, and pepper, mixing well.
- Form the patties: With your hands, form the mixture into equal-sized patties, about 2-3 inches in diameter.
- Cook the patties: Place the patties in the skillet over medium heat. Cook for about 3-4 minutes on each side until golden brown and slightly crisp.
- Serve warm: Garnish with fresh herbs if desired, and serve with your favorite dipping sauce or alongside a fresh salad.
Notes
Store leftover patties in an airtight container in the refrigerator for up to 3 days. They freeze well for about a month.
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg