Hearty, plant-based, and packed with warm spices, these sweet potato and red lentil patties are perfect for a satisfying dinner or meal prep favorite. The tangy tahini dressing adds a creamy, zesty finish.
Ingredients
For the Patties
- 1 cup red lentils, rinsed
- 1 1/2 cups water
- 1 1/2 cups mashed cooked sweet potato (about 1 large)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley or cilantro
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup oat flour or breadcrumbs (plus more if needed)
- Olive oil, for pan-frying
For the Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1–2 tbsp water (to thin)
- Salt, to taste
Instructions
- In a saucepan, bring the red lentils and water to a boil. Reduce heat and simmer for 10–15 minutes, until the lentils are soft and the water is absorbed. Drain any excess water and let cool slightly.
- In a large bowl, mix the cooked lentils with mashed sweet potato, onion, garlic, herbs, and spices.
- Stir in the oat flour or breadcrumbs to bind the mixture. Add more if the mixture feels too wet.
- Form the mixture into 8–10 small patties. Chill for 15–20 minutes to firm up.
- Heat a skillet over medium heat with a bit of olive oil. Pan-fry the patties for 4–5 minutes per side, until golden and heated through.
- In a small bowl, whisk together tahini, lemon juice, vinegar, maple syrup or honey, and salt. Thin with water until pourable.
- Serve the patties warm, drizzled with tahini dressing. Garnish with extra herbs or greens if desired.
Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Calories: ~180 kcal per patty (with dressing)
Yield: 8–10 patties
