Description
Sweet Potato Patties with Red Lentils and Tangy Tahini Dressing are a healthy delight packed with flavor and nutrition.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 ½ pounds), peeled and diced
- 1/2 cup red lentils, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- 1/4 cup fresh parsley or cilantro, finely chopped
- 1/4 cup chickpea flour (or all-purpose flour or oat flour)
- 2 tablespoons olive oil (for frying)
- 1/3 cup tahini (for dressing)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- 1 garlic clove, finely grated
- 2–4 tablespoons water (to thin)
- Pinch of salt and cayenne pepper (optional for heat)
- Sliced green onions (optional topping)
- Chopped fresh herbs (optional topping)
- Extra drizzle of tahini (optional topping)
- Lemon wedges for serving (optional)
Instructions
- Cook the Sweet Potatoes and Lentils: Place diced sweet potatoes in a medium pot and cover with water. Add the rinsed red lentils and bring to a boil. Reduce heat and simmer until both are tender, about 15–18 minutes. Drain well and let cool for 5–10 minutes.
- Mash the Base: Transfer the cooked sweet potatoes and lentils to a large mixing bowl. Mash together using a fork or potato masher until relatively smooth but with some texture remaining.
- Add Flavor: Mix in chopped onion, garlic, cumin, paprika, turmeric, salt, pepper, and parsley. Stir until evenly combined.
- Add Flour for Binding: Add chickpea flour to help hold everything together. Mix thoroughly. If the mixture feels too wet, add a little more flour, 1 tablespoon at a time.
- Shape the Patties: With clean hands, shape the mixture into patties about 2.5 inches wide and ½ inch thick. You should get 8–10 patties. Place on a parchment-lined tray and refrigerate for 15–20 minutes to firm up.
- Make the Tahini Dressing: While the patties chill, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and cayenne (if using). Slowly add water until the dressing reaches a pourable consistency—creamy but not too thick.
- Sear to Perfection: Heat olive oil in a non-stick skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden brown and crisp on the outside. Transfer to a paper towel–lined plate.
- Drizzle and Serve: Drizzle the warm patties with tahini dressing and top with green onions or herbs. Serve immediately.
Notes
- For a firmer patty, ensure to drain as much water as possible after cooking the sweet potatoes and lentils.
- Adjust the thickness of the tahini dressing by adding more or less water as needed.
- These patties can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg