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Sweet potato patties served with red lentils and tangy tahini dressing
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Sweet Potato Patties with Red Lentils & Tangy Tahini Dressing

Delicious and wholesome sweet potato patties combined with red lentils, seasoned with spices and topped with a tangy tahini dressing.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Dish
Cuisine: Mediterranean, Vegetarian
Keyword: Healthy Recipe, Red Lentils, Sweet Potato Patties, Tahini Dressing, Vegetarian Snacks
Servings: 10 patties
Calories: 140kcal

Ingredients

Main Ingredients

  • 2 medium sweet potatoes, peeled and diced About 1.5 lbs, vibrant orange hue and natural sweetness set the foundation for this dish.
  • 1/2 cup red lentils, rinsed Adds protein and a delightful texture.
  • 1 small onion, finely chopped Enhances the overall flavor of the patties.
  • 2 cloves garlic, minced For added flavor.
  • 1/2 tsp ground cumin Brings an earthy tone.
  • 1/2 tsp smoked paprika Adds a slightly smoky depth.
  • 1/4 tsp ground turmeric Brightens color and adds health benefits.
  • Salt and black pepper, to taste Essential for balancing flavors.
  • 1/4 cup chopped fresh parsley or cilantro Adds freshness and color.
  • 1/4 cup chickpea flour or oat/AP flour Acts as a binder for the patties.
  • 2 tbsp olive oil (for frying) Ensures a crispy exterior.

For the Tangy Tahini Dressing

  • 1/3 cup tahini Creamy and nutty base for the dressing.
  • 2 tbsp fresh lemon juice Adds bright acidity.
  • 1 tbsp apple cider vinegar For a zing of tartness.
  • 1 tsp maple syrup or honey A subtle sweetness to balance flavors.
  • 1 clove garlic, finely grated Adds depth.
  • 2–4 tbsp water (to thin the dressing) To achieve the desired consistency.
  • Pinch of salt and pinch of cayenne (optional) For added flavor and heat.

Instructions

Preparation

  • Begin by placing the diced sweet potatoes and rinsed red lentils in a pot of water. Boil for about 15–18 minutes or until both are tender. Drain well and allow to cool.
  • Once cooled, transfer the sweet potatoes and lentils into a mixing bowl. Using a fork or a potato masher, blend them until mostly smooth, leaving some texture for added bite.
  • Add the finely chopped onion, minced garlic, ground cumin, smoked paprika, turmeric, salt, black pepper, and fresh herbs to the bowl. Stir to combine all the ingredients evenly.
  • Gradually mix in the chickpea flour. Add more if the mixture feels too wet to help the patties hold their shape.
  • With your hands, form the mixture into 8–10 round patties. Place them on a plate and chill in the refrigerator for 15–20 minutes to help them firm up.
  • In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, grated garlic, salt, cayenne, and enough water to reach a creamy consistency.
  • Heat olive oil in a skillet over medium heat. Once hot, gently place the patties in the skillet and cook for 3–4 minutes per side until they are golden brown and crispy.
  • Drizzle the tangy tahini dressing over the warm patties. Add your choice of toppings like sliced green onions, additional fresh herbs, or lemon wedges. Enjoy hot!

Notes

To keep the patties from falling apart, chilling them before frying is essential. For lighter version, consider baking the patties instead of frying.