Gluten-Free Sweet Potato and Red Lentil Patties
These cozy and healthy patties made from sweet potatoes and red lentils are perfect for weeknight dinners and meal prep. They're gluten-free, protein-packed, and highly versatile.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed secret binder, no eggs needed
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin adjust for less heat if needed
- 1 teaspoon paprika smoked paprika for a different flavor
- to taste Salt and pepper
- 1/4 cup fresh cilantro, chopped can substitute with parsley
- 1/2 cup gluten-free breadcrumbs substitute with quinoa flakes or almond meal if needed
- Olive oil for frying use as needed based on cooking method
Instructions
Preparation
- Boil sweet potatoes until tender, about 12–15 minutes, then drain and mash.
- In a pot, cook red lentils in water until soft, about 10–12 minutes, then drain well.
- In a mixing bowl, combine mashed sweet potatoes, lentils, onion, garlic, cumin, paprika, salt, pepper, cilantro, and breadcrumbs. Mix until the mixture holds together.
- Form mixture into approximately 8–10 patties, pressing firmly to hold together.
Cooking
- Heat olive oil in a skillet over medium heat and fry patties for about 3–4 minutes on each side until golden brown.
- Serve warm, or refrigerate for later use.
Notes
These patties can be made ahead and stored in an airtight container for up to 3-4 days, or frozen for longer storage. For re-heating, use a skillet over medium heat or bake at 350°F for 10 minutes.