Description
These Lentil Sweet Potato Patties are crispy on the outside, tender in the middle, and they actually hold together. Made with hearty lentils, cozy sweet potato, and a flax “egg” binder, they’re vegan-friendly, meal-prep ready, and freezer-friendly. Bake them for an easy hands-off option or pan-fry for the crispiest golden crust.
Ingredients
1 1/2 cups cooked lentils (or 1 can / 15 oz lentils, rinsed + drained very well)
1 large sweet potato (12–14 oz), peeled + cut into chunks
2 tablespoons ground flaxseed
5 tablespoons water
1/2 medium onion, finely chopped (or grated)
2 cloves garlic, minced
1/2 cup breadcrumbs (or panko)
2 tablespoons chopped parsley or cilantro (optional)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice (or apple cider vinegar)
2–3 tablespoons oat flour (optional, only if mixture is wet)
2–3 tablespoons olive oil or avocado oil (for pan-frying) OR a drizzle of oil (for baking)
Instructions
1. Cook the sweet potato: Boil or steam sweet potato chunks until fork-tender, 10–12 minutes. Drain very well, then return to the warm pot for 1–2 minutes to steam off extra water. Mash until mostly smooth and let cool slightly.
2. Make the binder: Stir ground flaxseed + water in a small bowl and let sit 5 minutes until gelled.
3. Prep the lentils: In a large bowl, add lentils and mash about 1/3 with a fork (leave the rest whole for texture).
4. Mix: Add mashed sweet potato, flax mixture, onion, garlic, spices, herbs, lemon juice, and breadcrumbs. Mix until it looks like a thick, scoopable dough. If it feels wet, add oat flour 1 tablespoon at a time.
5. Chill: Cover and chill the mixture for 15 minutes.
6. Shape: Scoop about 1/3 cup mixture per patty and form 8–10 patties, about 3/4-inch thick. Press firmly.
7. Bake option: Heat oven to 425°F (220°C). Place patties on a parchment-lined baking sheet, brush/drizzle lightly with oil. Bake 15 minutes, flip carefully, then bake 10–12 minutes more until golden.
8. Pan-fry option: Heat 1–2 tablespoons oil in a nonstick or cast-iron skillet over medium heat. Cook 4–5 minutes per side until deep golden. Don’t flip too early—wait until it releases easily.
9. Rest: Cool patties for 5 minutes before serving for the best texture.
Notes
Key success tips: Dry the sweet potato well, mash only part of the lentils, and don’t skip the 15-minute chill.
If mixture is too wet: Add 1 tablespoon breadcrumbs or oat flour at a time, then chill 10 more minutes.
If mixture is too dry: Add 1–2 teaspoons water or a little extra lemon juice.
Storage: Refrigerate cooked patties 4–5 days (cool completely first).
Reheat (crispiest): Skillet 2–3 minutes per side or toaster oven at 375°F for 8–10 minutes.
Freezer: Freeze cooked patties 2–3 months (freeze on tray first, then bag).
Nutrition note: Values are estimates and will vary based on breadcrumbs/oil and patty size.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: 🌱 Vegan Dinner
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 95 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg