Delightful Lentil Sweet Potato Patties (Crispy & Easy!)

Lentil sweet potato patties are the reason I stopped swearing off homemade veggie burgers forever. The first time I tried making “healthy patties,” they crumbled into a sad, spicy pile the moment I flipped them—like lentil confetti, but not in a fun way.

The turning point was realizing I didn’t need a chef-y trick. I needed a reliable method: cook off the moisture, use a smart binder, and don’t rush the chill time. Now these are a weekly staple in my kitchen because they’re cozy, satisfying, and they actually hold together like they mean it.

Most homemade veggie patties are either mushy, bland, or they fall apart the second you touch them with a spatula.

This Lentil Sweet Potato Patties gives you crispy-on-the-outside, tender-in-the-middle patties that stay intact whether you bake them or pan-fry them. And listen—you’ll learn exactly how to bind, shape, and cook them, plus how to store and reheat them so your future self can eat well with minimal effort.

Table of Contents

Table of Contents

Quick Overview – Lentil Sweet Potato Patties

• Prep Time: 20 minutes
• Cook / Chill Time: 25–30 minutes
• Total Time: about 50 minutes
• Servings: 8–10 patties
• Difficulty: Easy

Why You’ll Love This Lentil Sweet Potato Patties

• Crispy exterior without deep frying. I’ve tested both baked and pan-fried, and both give you that golden crust you want.
• Protein- and fiber-rich in a way that actually feels satisfying (not “I’ll be hungry again in 12 minutes” satisfying).
• Naturally vegan-friendly and easy to make gluten-free with a simple swap.
• Meal prep champion energy. These freeze beautifully and reheat like a dream, which is basically a love language on busy nights. For more ideas like this, you might like vegan meal prep ideas.

Print

Ingredients for Lentil Sweet Potato Patties

Here’s what you need for lentil sweet potato patties, grouped so it’s not a scavenger hunt.

Base:

• Cooked lentils: 1 1/2 cups cooked lentils (from about 3/4 cup dry), OR 1 can (15 oz) lentils, rinsed and drained well. Lentils are the hearty backbone here—earthy, filling, and they help the patties feel “real.”
• Sweet potato: 1 large sweet potato (about 12–14 oz), peeled and cut into chunks. Sweet potato adds sweetness, moisture, and that cozy, tender texture.

Binding & structure:

• Ground flaxseed: 2 tablespoons + 5 tablespoons water (this makes 1 flax “egg”). It turns gel-like and helps everything hold together.
• Breadcrumbs: 1/2 cup regular breadcrumbs (or panko). Breadcrumbs absorb extra moisture and create structure so you can flip without fear.
• Optional boost: 2–3 tablespoons oat flour if your mixture feels a little wet (more on that later).

Flavor team:

• Onion: 1/2 medium, finely chopped (or grated if you hate onion chunks)
• Garlic: 2 cloves, minced
• Spices: 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Freshness: 2 tablespoons chopped parsley or cilantro (optional, but it brightens everything)
• Acid: 1 teaspoon lemon juice (or apple cider vinegar) to wake up the flavor

For cooking:

• Pan-frying: 2–3 tablespoons olive oil or avocado oil
• Baking: a drizzle of oil + a lined baking sheet

Ingredient Substitutions & Variations

Here’s the thing about lentil sweet potato patties: once you understand what each ingredient does, you can swap based on what’s in your pantry without ruining dinner.

Binding options (egg-free):

• Flax egg (what I use): 2 tbsp ground flax + 5 tbsp water, sit 5 minutes until gelled.
• Chia egg: same ratio as flax. Slightly more “seedy” vibe, still works great.
• No flax/chia? Add 1 extra tablespoon breadcrumbs at a time (up to 3–4 tablespoons extra) and consider 2 tablespoons oat flour. This helps soak up moisture, but you’ll want to chill the mixture a little longer so it firms up.

Gluten-free swaps:

• Use gluten-free breadcrumbs (easy win).
• Or swap breadcrumbs for oat flour (start with 1/3 cup and add more if needed).
• Almond meal also works (about 1/2 cup), but the patties will be a bit more tender and “rich.”

Lentil options:

• Brown or green lentils are best because they hold their shape. Red lentils get softer and can make the mixture mushier. (Not unusable, just trickier.)
• If you’re using canned, drain them like you mean it. I even pat them dry with a towel if they look watery.

Spice and add-in ideas:

• Make them curry-ish: add 1 teaspoon curry powder + a pinch of ginger.
• Make them spicy: add 1/4 teaspoon cayenne or a chopped chipotle in adobo.
• Add veggies: grated carrot, chopped spinach (squeezed dry), or corn. Keep it to 1/2 cup total add-ins so the patties still bind.

Burger-ish upgrades:

• Add 1 tablespoon tomato paste for a deeper savory flavor.
• Add 2 tablespoons nutritional yeast for a slightly cheesy, savory edge.

How to Make Lentil Sweet Potato Patties

I’ve made these lentil sweet potato patties at least a dozen times, and this is the version that works best in my kitchen—meaning: no drama, no crumbling, no “why is this still wet?” panic.

1. Cook the sweet potato until dry-tender

Boil or steam sweet potato chunks until fork-tender, 10–12 minutes. Drain really well, then put them back in the warm pot for 1–2 minutes to steam off extra water.
Mash until mostly smooth (a few small lumps are fine). Let it cool a bit.

2. Make your binder and prep the mix

Stir ground flaxseed + water in a small bowl. Let it sit 5 minutes to thicken.
In a large bowl, add lentils and mash about 1/3 of them with a fork. You want a mix of mashed and whole lentils—this helps the patties hold together but still have texture.
Add mashed sweet potato, flax mixture, onion, garlic, spices, herbs, lemon juice, and breadcrumbs. Mix until it looks like a thick, scoopable dough.

3. Chill (yes, really) and shape

Cover the bowl and chill 15 minutes. This is where everything firms up and becomes much easier to shape.
Scoop about 1/3 cup mixture per patty and form 8–10 patties, about 3/4-inch thick. Press them firmly—like you’re giving them a little pep talk.

4. Cook: bake or pan-fry

Baked method (easy + hands-off):

• Heat oven to 425°F (220°C).
• Place patties on a parchment-lined baking sheet, brush or drizzle lightly with oil.
• Bake 15 minutes, flip carefully, bake 10–12 minutes more until golden and crisp on the edges.

Pan-fried method (crispiest):

• Heat 1–2 tablespoons oil in a nonstick or cast-iron skillet over medium heat.
• Cook patties 4–5 minutes per side until deep golden. Don’t rush the first side—if it’s sticking, it’s not ready to flip yet.
• Add more oil as needed between batches

5. Cool for 5 minutes before serving
Hot patties are softer. Give them a few minutes to set up and you’ll get a better bite.

Pro Tips & Common Mistakes

These are the little things that keep lentil sweet potato patties from turning into a crumbly life lesson.

• Don’t skip drying the sweet potato. Extra water = soft patties. That quick “steam off” in the pot is tiny but mighty.
• Mash only part of the lentils. All whole lentils = loose mixture. All mashed = baby food texture. The half-and-half vibe is the sweet spot.
• Chill the mixture. If you only take one tip: take this one. The binder thickens, breadcrumbs hydrate, and shaping becomes so much easier.
• Press the patties firmly. Loose shaping leads to cracks, and cracks lead to heartbreak.
• Medium heat is your friend. Too hot and the outside burns before the inside sets. Too low and they dry out before they brown.
• Common mistake: flipping too early. Wait until you see browned edges and the patty releases more easily from the pan.
• If the mixture is too wet: add 1 tablespoon breadcrumbs or oat flour at a time, then chill 10 minutes.
• If the mixture is too dry: add 1–2 teaspoons water or a little lemon juice and mix again.

Storage, Make-Ahead & Freezing

Lentil sweet potato patties are basically built for your fridge and freezer, which is why I keep a stash like a squirrel with a plan.

Fridge: Store cooked patties in an airtight container up to 4–5 days. Let them cool completely first so they don’t steam and soften.

– Reheat (best texture):
– Skillet: 2–3 minutes per side over medium heat.
– Oven/toaster oven: 375°F for about 8–10 minutes.
– Microwave works, but you’ll lose crispness (still tasty, just softer).
– Make-ahead: You can mix and shape the patties, then refrigerate (covered) up to 24 hours before cooking.

• Freeze cooked: Cool completely, freeze on a sheet pan, then transfer to a freezer bag. Keeps 2–3 months.
• Freeze uncooked: Shape patties, freeze on a tray, then bag them. Cook from frozen: bake at 425°F, adding 5–8 minutes total, flipping once.

Serving Suggestions

I love that lentil sweet potato patties can go in about ten different directions depending on your mood and how chaotic your day has been.

• Classic burger situation: Toasted bun, greens, tomato, pickles, and a quick sauce (mayo + mustard + lemon). you can see my Lentil Sloppy Joes recipe.
• Salad topper: Warm patties over arugula with cucumber, feta (if you eat it), and a lemony dressing.
• Breakfast-y: Top with avocado and a squeeze of lime. If you eat eggs, a runny egg on top is… very convincing.
• Wrap or pita: Stuff into a pita with shredded lettuce and a tangy sauce. For sauce inspiration, tahini dressing ideas from Bon Appétit are helpful.
• Bowl meal: Rice or quinoa, roasted broccoli, these patties, and a dollop of hummus. If you’re building your rotation, save healthy lentil recipes for more weeknight-friendly ideas.
• Kid-friendly nugget-ish move: Make mini patties (2 tablespoons each) and serve with ketchup or yogurt dip.

FAQ’s about Lentil Sweet Potato Patties

Final Thoughts – Lentil Sweet Potato Patties

If you’ve ever had a veggie patty betray you in the pan, I get it. These lentil sweet potato patties are the calm, reliable friend version: sturdy, flavorful, and genuinely satisfying, with that cozy sweet potato warmth and savory lentil depth.

Make a batch, freeze a few, and future-you will feel weirdly cared for on a random Tuesday. And if you try them, tell me how you served your lentil sweet potato patties—bun, bowl, salad, secret standing-at-the-fridge snack. I support all of it.

for more recipes follow me in Facebook, Pinterest and medium.