Print

Sweet Potato and Red Lentil Patties with Creamy Avocado Cilantro Sauce and Mango Chutney Glaze Recipe

Print Recipe

★★★★

3.9 from 33 reviews

Delicious sweet potato patties made with red lentils, enhanced with aromatic spices, and served with a creamy avocado cilantro sauce and a tangy mango chutney glaze. A perfect vegetarian fusion appetizer that balances flavors and textures, ideal for any meal or snack.

Ingredients

Scale

For the 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)

For the Avocado Cilantro Sauce

  • 1 ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste
  • Water as needed for desired consistency

For the Mango Chutney Glaze

  • 1/2 cup mango chutney
  • 1 tablespoon lime juice

Instructions

  1. Cook Sweet Potatoes: In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook them until tender, about 15-20 minutes. Drain the sweet potatoes well and mash them in a large mixing bowl until smooth.
  2. Combine Ingredients: To the mashed sweet potatoes, add the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix all ingredients thoroughly until the mixture is well combined and holds together.
  3. Form Patties: Shape the mixture into small patties approximately 2-3 inches in diameter, ensuring they are firm enough to hold during frying.
  4. Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering but not smoking.
  5. Fry Patties: Carefully place the patties in the skillet in batches. Cook each patty for about 4-5 minutes per side, or until they turn golden brown and crisp. Once cooked, remove the patties and place them on a paper towel-lined plate to absorb any excess oil.
  6. Blend Ingredients: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, and salt. Blend until smooth, gradually adding water to reach your desired creamy consistency for the sauce.
  7. Mix Glaze: In a small bowl, stir together the mango chutney and lime juice until fully combined and smooth, creating a flavorful glaze.
  8. Plate Patties: Serve the warm sweet potato patties drizzled generously with the creamy avocado cilantro sauce and the tangy mango chutney glaze for a delightful flavor combination.

Notes

  • Adjust the seasoning according to your taste preferences for salt, pepper, and spices.
  • For a spicier version, add some finely chopped jalapeños into the patty mixture.
  • These patties can be baked at 400°F (200°C) for about 20 minutes, flipping halfway, as a healthier alternative to frying.
  • Make sure the sweet potatoes are well drained before mashing to prevent soggy patties.
  • Use fresh mango chutney for the best flavor and texture in the glaze.

Keywords: sweet potato patties, red lentils, avocado cilantro sauce, mango chutney glaze, vegetarian appetizer, fusion recipe, healthy patties

Find it online: https://foodiecara.com/sweet-potato-and-red-lentil-patties-with-creamy-avocado-cilantro-sauce-and-mango-chutney-glaze-recipe/