Tired of veggie burgers that crumble and fall apart? You’ve come to the right place. This recipe for Sweet Potato Lentil Patties is designed to be foolproof, delivering golden-brown, crispy edges and a tender, flavorful center that holds together beautifully. They are packed with plant-based protein, fiber, and wholesome ingredients, making them a satisfying and healthy meal for any night of the week.
Whether you serve them on a bun, over a salad, or as a standalone main course, these patties are incredibly versatile and delicious. We’re sharing all the tips and tricks to ensure your patties are perfect every single time.
Why You’ll Love This Sweet Potato Lentil Patties Recipe
- Perfect Texture: We’ve perfected the ratio of ingredients to create a patty that is wonderfully crisp on the outside without being dry on the inside.
- Rich, Savory Flavor: The natural sweetness of the potato combined with earthy lentils and a warming spice blend creates a deep, satisfying flavor profile.
- Nutrient-Packed: Loaded with protein from lentils and vitamins from sweet potato, this is a meal you can feel great about serving.
- Incredibly Versatile: These patties are fantastic for meal prep. Make a big batch and enjoy them for lunch or dinner throughout the week. For another great meal prep idea, check out this Chicken and Sweet Potato Rice Bowl.
Key Ingredients & Substitutions
This recipe uses simple, wholesome ingredients you can find at any grocery store. Here’s what you’ll need:
- Sweet Potato: The star of the show, providing natural sweetness, moisture, and binding.
- Brown or Green Lentils: These hold their shape well when cooked, giving the patties a great texture. Red lentils are too soft and should be avoided.
- Onion & Garlic: The essential aromatic base for a savory flavor foundation.
- Panko Breadcrumbs: These provide a lighter, crispier texture than regular breadcrumbs and are key to binding the patties. For a gluten-free option, use certified gluten-free panko or almond flour.
- Flax Egg: A simple mix of ground flaxseed and water acts as a powerful vegan binder. A regular egg can also be used if not vegan.
- Spices: Cumin, smoked paprika, and coriander provide a warm, smoky, and slightly earthy flavor that complements the other ingredients perfectly.
- Fresh Parsley: Adds a touch of freshness and color. Cilantro would also be a great addition.
- Olive Oil: For sautéing the aromatics and pan-frying the patties to golden perfection.
Step-by-Step Instructions
Making these Sweet Potato Lentil Patties is straightforward. Follow these simple steps for perfect results.
1. Cook the Sweet Potato and Lentils
First, peel and dice the sweet potato into 1-inch cubes. Boil or steam them until they are very tender, about 15-20 minutes. Drain them completely and let them cool slightly. While the potato cooks, rinse your lentils and cook them according to package directions, typically simmering in water for about 20-25 minutes until tender but not mushy. It’s crucial to drain the lentils thoroughly to avoid excess moisture, which can make the patties fall apart.
2. Prepare the Flavor Base
While the potato and lentils are cooking, heat a tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
3. Mix and Form the Patties
In a large bowl, mash the cooked sweet potato until mostly smooth. Add the thoroughly drained lentils, the sautéed onion and garlic, panko breadcrumbs, flax egg, chopped parsley, cumin, paprika, coriander, salt, and pepper. Mix everything together with a spoon or your hands until just combined. Be careful not to overmix. Let the mixture rest in the refrigerator for at least 30 minutes. This step is crucial as it allows the breadcrumbs and flax to absorb moisture, which helps the patties hold their shape.
4. Cook the Patties
Divide the chilled mixture into 8 equal portions and shape them into patties about 3/4-inch thick. Heat a few tablespoons of olive oil in a large skillet over medium heat. Carefully place the patties in the skillet, ensuring not to overcrowd it (cook in batches if needed). Cook for 4-5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
Pro Tips for Perfect Patties Every Time
- Dry Ingredients are Key: The most common reason veggie patties fall apart is excess moisture. Ensure both your sweet potatoes and lentils are drained *very* well. Pat them dry with a towel if needed.
- Don’t Skip the Chill Time: Chilling the mixture before forming the patties is a non-negotiable step. It solidifies the mixture and is the secret to patties that don’t crumble.
- Handle Gently: When forming and flipping the patties, handle them gently to help them keep their shape before they’ve firmed up from cooking.
- Uniform Size: Make your patties a similar size and thickness to ensure they cook evenly.
Delicious Serving Suggestions
These patties are fantastic on their own, but they truly shine when paired with the right accompaniments.
- Classic Burger Style: Serve on a toasted brioche bun with lettuce, tomato, red onion, and your favorite sauce. A creamy aioli or a spicy chipotle mayo works wonderfully.
- On a Salad: Crumble a patty over a bed of fresh greens for a protein-packed lunch. It pairs beautifully with a light vinaigrette or a creamy dressing like the one in this Tzatziki Chickpea Salad.
- In a Bowl: Serve alongside quinoa or brown rice, roasted vegetables, and a dollop of yogurt or hummus for a complete and balanced meal.
- With a Side: They are excellent with a fresh side salad like our popular Cucumber Mozzarella Salad.
Storage, Freezing, and Reheating
These Sweet Potato Lentil Patties are perfect for making ahead of time.
- Storage: Store cooked and cooled patties in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze them cooked or uncooked. To freeze, place the patties on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months.
- Reheating: For the best texture, reheat patties in a lightly oiled skillet over medium heat, in an air fryer, or in the oven at 375°F (190°C) until warmed through and crispy. Avoid the microwave, as it can make them soft.
Frequently Asked Questions
Absolutely! To bake, place the patties on a parchment-lined baking sheet and spray them lightly with oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until they are golden and firm. They won’t be quite as crispy as the pan-fried version but are still delicious.
Yes, this recipe is already vegan! It uses a flax egg (a mixture of ground flaxseed and water) as a binder instead of a traditional egg.
The key is to minimize moisture. Make sure you drain your cooked sweet potato and lentils extremely well. Chilling the mixture for at least 30 minutes before forming the patties is also a crucial step that helps them bind and hold their shape during cooking.
Store cooked patties in an airtight container in the fridge for up to 5 days. For best results, reheat them in a skillet, oven, or air fryer to restore their crispy exterior. We don’t recommend using a microwave as it can make them soggy.
They are incredibly versatile! Serve them on a bun like a traditional burger, on top of a fresh green salad, or as part of a grain bowl with quinoa and roasted vegetables. A side of creamy yogurt dip or aioli is also delicious.
The Best Sweet Potato Lentil Patties Recipe
Sweet Potato Lentil Patties (That Won’t Fall Apart!)
Ingredients
Equipment
Method
- Peel and dice sweet potato. Boil or steam until very tender (15-20 minutes). Cook lentils according to package directions until tender but not mushy (20-25 minutes). Drain both very thoroughly and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- In a large bowl, mash the cooked sweet potato. Add the drained lentils, sautéed onion and garlic, panko, flax egg, parsley, cumin, paprika, coriander, salt, and pepper. Mix until just combined.
- Cover the bowl and refrigerate the mixture for at least 30 minutes. This step is essential for helping the patties hold their shape.
- Shape the mixture into 8 patties, about 3/4-inch thick. Heat a few tablespoons of oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and crispy. Serve immediately.
Notes
Chill out! Don't skip the chilling time. It allows the binders to work their magic and ensures the patties are easy to handle.
Share Your Creations!
We are confident this will become your go-to recipe for Sweet Potato Lentil Patties. If you make them, we’d love to see! Please leave a comment below or share a photo of your masterpiece on Pinterest. Your feedback helps our community of home cooks grow!
