.Sweet Potato Patties with Red Lentils and Tangy Tahini Dressing
These savory Sweet Potato and Red Lentil Patties are crispy on the outside and tender inside—packed with protein, fiber, and warm spices. Paired with a zesty tahini lemon dressing, they make a perfect plant-based meal or snack. Serve them in bowls, wraps, or on their own for a satisfying and wholesome dish.
Time Required
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Chill Time (optional): 15 minutes
Total Time: ~45–60 minutes
Servings: 10–12 patties
Difficulty: Easy
Ingredients
For the Patties:
1 cup red lentils, rinsed
2 medium sweet potatoes, peeled and cubed (about 2 cups)
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup chopped fresh parsley or cilantro
1/2 cup rolled oats (or oat flour)
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
Olive oil, for cooking (or baking option)
For the Tangy Tahini Dressing:
1/4 cup tahini
Juice of 1 lemon
1 garlic clove, minced
1 tsp maple syrup or honey
2–4 tbsp cold water (to thin)
Salt, to taste
Optional: 1 tsp apple cider vinegar for extra tang
Instructions
1. Cook Lentils and Sweet Potatoes:
In a medium pot, combine red lentils and cubed sweet potatoes.
Cover with water and bring to a boil. Reduce to simmer and cook for 12–15 minutes, until both are soft. Drain well.
2. Make the Patties:
In a large bowl, mash the sweet potato and lentil mixture.
Add onion, garlic, parsley, oats, spices, salt, and pepper. Mix well.
Chill mixture for 15 minutes (optional, helps with shaping).
Form into 10–12 patties using your hands.
3. Cook the Patties:
Pan-fried method:
Heat 1–2 tbsp oil in a skillet over medium heat.
Cook patties in batches for 4–5 minutes per side, until golden and crispy.
Baked method:
Preheat oven to 400°F (200°C).
Place patties on a lined baking sheet, brush with oil.
Bake for 20–25 minutes, flipping halfway through.
4. Make the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt.
Add cold water 1 tbsp at a time until desired consistency is reached.
5. Serve:
Serve patties warm, drizzled with tahini sauce.
Pair with salad, in a pita, or over grain bowls.
Chef’s Notes & Tips
Drain lentils and sweet potatoes well to avoid soggy patties.
Oats help bind the patties—use oat flour or breadcrumbs if needed.
Patties can be made ahead and stored uncooked in the fridge for up to 3 days.
Great for freezing: freeze cooked patties for up to 3 months, reheat in oven or skillet.
Tahini sauce keeps in fridge for 5–7 days and thickens as it chills.
Frequently Asked Questions
Q: Can I use canned lentils or sweet potatoes?
A: Yes, but make sure to drain and mash them well. Freshly cooked versions hold shape better.
Q: Are these gluten-free?
A: Yes, if you use certified gluten-free oats.
Q: What if my patties are too soft?
A: Add more oats or chill the mixture for 15–20 minutes before shaping.
Q: Can I bake instead of fry?
A: Absolutely. They get slightly crispier when pan-fried, but baking is a great oil-free option.
Q: Can I make the tahini dressing spicy?
A: Yes! Add cayenne, harissa, or a dash of hot sauce.
Nutritional Information
Calories: 145 kcal
Carbohydrates: 19 g
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 130 mg
Fiber: 4 g
Sugars: 2 g
Vitamin A: 80% DV
Iron: 10% DV
Calcium: 4% DV