Sweet Potato Patties with Red Lentils & Tangy Tahini Dressing
Enjoy these delightful Sweet Potato Patties made with creamy sweet potatoes, protein-packed red lentils, and a tangy tahini dressing. Perfect for any occasion!
Servings: 8 patties
Calories: 180kcal
Ingredients
For the Patties
- 2 medium sweet potatoes Creamy and lightly sweet, they provide the perfect base.
- 1/2 cup red lentils Rinsed and ready to offer a nutritious boost.
- 1 small onion Finely chopped for an aromatic depth.
- 2 cloves garlic Minced for that unmistakable flavor kick.
- 1/2 teaspoon ground cumin Adding warmth and earthiness.
- 1/2 teaspoon smoked paprika Infusing a hint of smokiness.
- 1/4 teaspoon ground turmeric For a touch of color and health benefits.
- Salt and black pepper to taste Salt and black pepper Essential for enhancing flavors.
- 1/4 cup chopped fresh parsley or cilantro Freshness that brightens every bite.
- 1/4 cup chickpea flour (or oat/AP flour) Binding the patties for the perfect texture.
- 2 tablespoons olive oil For frying, creating that golden, crispy exterior.
For the Tangy Tahini Dressing
- 1/3 cup tahini Creamy and rich, forming the base of the dressing.
- 2 tablespoons fresh lemon juice Adding vibrant acidity.
- 1 tablespoon apple cider vinegar A touch that complements the tahini wonderfully.
- 1 teaspoon maple syrup or honey Balancing out the flavors with natural sweetness.
- 1 clove garlic Finely grated to relate to the dressing's flavor profile.
- 2–4 tablespoons water To thin the dressing to a creamy consistency.
- Pinch salt Essential for any dressing.
- Pinch cayenne (optional) For those who enjoy a little heat.
Optional Garnishes
- to taste sliced green onions For garnish.
- to taste chopped fresh herbs Adding a visual and tasty flourish.
- to taste extra tahini drizzle Making it even more delicious.
- to taste lemon wedges For serving alongside.
Instructions
Preparation
- Start by boiling the sweet potatoes and red lentils in a pot of water until they are tender, which takes about 15–18 minutes. Once cooked, drain well and allow them to cool for a moment.
- Transfer the drained sweet potatoes and lentils to a large mixing bowl. Mash them together until mostly smooth, keeping some chunks for texture.
- Add the finely chopped onion, minced garlic, ground cumin, smoked paprika, ground turmeric, salt, black pepper, and your choice of herbs. Stir until these ingredients are well combined.
- Gradually mix in the chickpea flour. If the mixture is too wet to form patties, feel free to add another tablespoon or two of flour until it reaches a manageable consistency.
- With your hands, form the mixture into 8–10 round patties. Once shaped, place them on a plate and chill in the refrigerator for 15–20 minutes.
Make the Dressing
- In a separate small bowl, whisk together the tahini, fresh lemon juice, apple cider vinegar, maple syrup (or honey), grated garlic, salt, cayenne (if using), and enough water to achieve a creamy consistency.
Cooking
- Heat the olive oil in a skillet over medium heat. Carefully add the patties and cook for 3–4 minutes on each side or until they are golden brown and crispy.
- Transfer the patties to a serving plate, drizzle with the tangy tahini dressing, and add optional toppings such as sliced green onions and fresh herbs. Serve hot with lemon wedges on the side.
Notes
To achieve maximum crispiness, ensure your oil is hot enough before adding the patties. A sizzle upon contact indicates the right temperature. You can customize the spices based on your preferences. Adding a pinch of chili powder or other herbs will create a unique flavor profile. Make a double batch and freeze extra patties! They can last in the freezer for up to a month; just reheat in a skillet for a quick meal. Use an oil spray to lightly coat the patties if you want to bake them instead of frying for a healthier version.