Name: Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 cup red lentils, rinsed; 2 cups water; 1 medium sweet potato, peeled and grated; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked or sweet paprika; 1/4 teaspoon ground coriander; Salt and black pepper, to taste; 1/4 cup chopped fresh cilantro; 2 tablespoons flour (all-purpose or chickpea flour); Olive oil for pan-frying (about 2–3 tablespoons); 1 ripe avocado; 1/2 cup fresh cilantro; 1 garlic clove; 1 tablespoon lime juice; 2 tablespoons plain vegan yogurt; Salt, to taste; 2–3 tablespoons water, to thin the sauce as needed

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Last updated on February 3, 2026

After a long day — homework battles, late meetings, and the never-ending question of “what’s for dinner?” — I want meals that are fast, forgiving, and actually loved by kids. This Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce checks every box: it’s hearty, bright, and comes together with minimal fuss. I’ll walk you through simple steps, smart shortcuts, and kid-approved serving ideas so a weeknight dinner feels calm again. For extra weeknight inspiration, I even link to other quick weeknight mains I use when I need variety: quick weeknight mains.

A Quick Look at This Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe

This recipe pairs sweet potatoes and red lentils — two ingredients most kids and adults enjoy — into crispy, golden patties that hold up well for plates and lunchboxes. They cook quickly (lentils simmer in about 10–12 minutes), use one skillet for frying, and the avocado cilantro sauce comes together in the blender in less than 5 minutes. It’s perfect for busy weeknights because it’s forgiving with measurements and can be doubled, made ahead, or frozen. If you want a reliable, flavorful go-to that requires little babysitting, this recipe delivers.

Ingredients You’ll Need for Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

Below I break down the recipe ingredients into must-haves, optional extras, and time-saving swaps so you can shop or pantry-raid with confidence.

Essentials

1 cup red lentils, rinsed — quick-cooking and soft, they bind the patties and add protein.
2 cups water — for cooking the lentils.
1 medium sweet potato, peeled and grated — adds sweetness and texture; grating helps patties bind.
1 small onion, finely chopped — mild flavor that cooks down when pan-fried.
2 garlic cloves, minced — for the patties.
1/2 teaspoon ground cumin — warm, family-friendly spice.
1/2 teaspoon smoked or sweet paprika — choose sweet paprika for milder flavor if kids are sensitive.
1/4 teaspoon ground coriander — subtle citrusy note that pairs with cilantro.
Salt and black pepper, to taste — don’t skip; it brings out the flavors.
1/4 cup chopped fresh cilantro — adds freshness inside the patties.
2 tablespoons flour (all-purpose or chickpea flour for gluten-free) — helps bind; chickpea flour adds extra protein.
Olive oil for pan-frying — enough to coat the skillet (about 2–3 tablespoons).

For the creamy sauce:

1 ripe avocado — creamy base and kid-friendly.
1/2 cup fresh cilantro — bright, herby flavor.
1 garlic clove — adds a mild bite.
1 tablespoon lime juice — brightens and keeps avocado from browning.
2 tablespoons plain vegan yogurt — keeps the sauce tangy and smooth (use dairy yogurt if preferred).
Salt, to taste
2–3 tablespoons water, to thin the sauce as needed

Optional Add-ons

1/2 teaspoon chili powder or a pinch of cayenne — for families who like a little heat.
1/4 cup grated carrot or zucchini — sneaks extra veg into the patties. Squeeze excess moisture first.
Sesame seeds or chopped scallions — sprinkle on top for visual appeal.
Lemon zest in the sauce — extra brightness if lime isn’t handy.
Toasted buns or pita — turn patties into sandwiches.
Tzatziki or a dollop of sour cream — alternate sauce for picky eaters.

Substitutions and Shortcuts

Short on time? Use pre-shredded sweet potato from the produce section (pat dry before mixing).
No chickpea flour? Use regular all-purpose flour, oat flour, or a 1:1 gluten-free flour blend.
Swap fresh cilantro in the patties for parsley if kids dislike cilantro’s flavor.
For a shortcut sauce, mash avocado with lime, a pinch of salt, and a spoonful of yogurt — skip the blender.
Make it ahead: form patties and freeze on a baking sheet, then transfer to a bag. Cook from frozen for 4–6 minutes per side.
Want to repurpose leftovers? Crumble patties into taco shells or salad bowls for a second dinner.
If you like sweet potato in desserts too, pair this meal with a simple baked sweet treat — I sometimes make sweet potato brownies for dessert when I have extra sweet potato on hand.

How to Make Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Step-by-Step

I keep these steps short and practical. I’ll highlight where you can save time, reduce dishes, and relax the precision without costing flavor.

Cook the red lentils quickly and simply.
- Rinse 1 cup red lentils until water runs clear. Add to a small saucepan with 2 cups water, bring to a boil, then reduce to a simmer for 10–12 minutes until very soft. Drain well and let cool slightly. This cooks faster than other lentils and becomes mashable — no exact timing required; just aim for soft, not mushy.
- Time-saver: cook the lentils while you prep the vegetables so nothing waits.
Prep the vegetables while lentils cook.
- Grate the sweet potato (a box grater or food processor works). Finely chop the onion and mince the garlic. If using extra veg like carrot or zucchini, grate and squeeze out moisture. You don’t need perfectly small pieces — rough chop is fine for family dinners.
Mix the patty batter in one bowl.
- In a large bowl, mash the cooked lentils lightly with a fork. Add the grated sweet potato, chopped onion, minced garlic, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp coriander, salt and pepper to taste, 1/4 cup chopped cilantro, and 2 tablespoons flour. Stir until combined. The mixture should hold together when pressed; if it’s too loose, add a little more flour. If it’s dry, a splash of water or a beaten egg (if not vegan) helps. Exact measurements are forgiving here.
Shape the patties quickly.
- Scoop about 2–3 tablespoons of mixture and form into patties — roughly 2–3 inches across. Wetting your hands slightly keeps sticking to a minimum. You don’t need perfect rounds; rustic shapes crisp up the same. For faster work, form patties onto a baking sheet lined with parchment and chill 10 minutes to firm up (optional).
Pan-fry until golden and crispy.
- Heat a thin layer of olive oil in a nonstick skillet over medium heat. Fry patties for 3–4 minutes per side, pressing gently once to ensure even contact. Cook in batches; avoid crowding the pan. If they brown too fast, lower heat a touch. For an oil-light option, spray the pan and finish under a broiler to crisp the tops.
Make the sauce in one go.
- In a blender or food processor, combine 1 ripe avocado, 1/2 cup cilantro, 1 garlic clove, 1 tablespoon lime juice, 2 tablespoons plain vegan yogurt, and a pinch of salt. Blend, adding 2–3 tablespoons water as needed to reach a spoonable consistency. Taste and adjust lime or salt. No blender? Mash avocado and whisk with minced cilantro, garlic, yogurt, and lime.
Serve warm and enjoy.
- Plate patties and spoon the creamy avocado cilantro sauce on top or serve it on the side for dipping. These are best warm and crisp but they reheat well in a skillet or toaster oven. I often make double and freeze for quick future meals.

Tips during cooking: keep things moving — while patties cook you can rinse the blender, wipe counters, or pack lunches to save time later. I promise the process is faster than it feels when you’re staring at a hangry kid.

Common Mistakes to Avoid

A few small missteps can slow dinner down or create extra cleanup. Here’s how I avoid stress and wasted time so weeknight cooking stays calm.

Mistake 1: Not draining lentils well enough

If lentils are watery, the patty mix can become soggy and fall apart. Drain and let them cool or pat them with a towel so excess moisture doesn’t ruin the texture.

Mistake 2: Overcrowding the pan when frying

Crowding the skillet lowers the temperature, causing steam instead of a crisp crust. Fry in batches and keep cooked patties on a cooling rack so they stay crisp.

Mistake 3: Skipping the flour or binder entirely

If you skip the flour (or another binder) the patties can be fragile. A tablespoon or two of flour, an egg, or mashed potato helps everything hold together without changing the flavor.

Serving Suggestions for Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

These patties are versatile — here are simple, family-friendly serving ideas that need minimal extra prep.

Start with a short idea sentence: I like meals that feel complete with one or two quick sides and little fuss.

Kid-Friendly Sides

Serve with roasted sweet potato wedges, steamed green beans, or carrot sticks and hummus. Kids love dipping, so offer small ramekins of the avocado sauce and mild ketchup or yogurt dip.

Easy Add-Ons

Turn patties into sandwiches with toasted buns, lettuce, and a smear of sauce. Serve over brown rice or quinoa with a simple cucumber tomato salad for an adult-friendly bowl.

Minimal Prep Meals

For the minimum effort dinner, pop patties on warmed tortillas with shredded cheese and salsa for quick quesadillas, or pair with a bagged salad and store-bought pickles for crunch.

Conclusion

I know weeknight cooking needs to be quick, flexible, and family-approved — that’s exactly what these Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce deliver. They save time, handle picky eaters with easy swap options, and fit into real-life schedules because you can make them ahead or freeze portions. If you want a variation with a lemony lift, check out this similar take for inspiration: Sweet Potato & Lentil Cakes with Lemony Avocado Sauce. I hope you try them soon and find yourself reaching for this recipe on busy nights.

FAQs About Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

Q1: How long does it take to make Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce on a weeknight?
A1: From start to finish it’s about 30–40 minutes if you work efficiently: 10–12 minutes to cook lentils, 10 minutes to prep and mix, and 10–15 minutes to fry in batches. If you pre-cook lentils or form patties earlier, dinner can be under 20 minutes.

Q2: Can I store leftovers of Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce, and how long do they keep?
A2: Yes. Store cooled patties in an airtight container in the fridge for up to 3 days. The avocado cilantro sauce is best used within 24 hours due to avocado browning; store it in a sealed container with a little extra lime juice on top to slow browning.

Q3: Are Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce kid-friendly if my child dislikes cilantro?
A3: Absolutely. You can omit cilantro from the patties and use parsley instead, or keep cilantro only in the sauce for those who like it. For the sauce, try swapping cilantro for a mild herb or simply mash avocado with lime and yogurt for a neutral dip.

Q4: Can I make Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce ahead or freeze them?
A4: Yes — form patties and freeze them on a baking sheet until solid, then transfer to a bag for up to 3 months. Cook from frozen in a skillet for a few extra minutes per side or bake at 400°F (200°C) for 12–18 minutes, flipping halfway.

Q5: How do I reheat Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce without losing crispness?
A5: Reheat in a skillet over medium heat for a few minutes per side or in a 375°F (190°C) oven on a baking sheet for 8–12 minutes. Avoid microwaving if you want to keep the crust crisp — it makes them soft. For frozen patties, bake directly from frozen and finish with a quick pan sear if you prefer extra crunch.

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce

A Quick Look at This Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe