I had all the ingredients but one, the sweet potatoes. However, I knew I would change that to my personal preference - dark orange yams. I just like them better. Other than that I decided to follow the recipe as it was written. If I liked it, I could make small adjustments in the future if needed. The author did give a couple warnings. Be careful not to overcook the lentils. Unfortunately I was super busy and overcooked mine. It is always a balancing act as you don't want them undercooked either. The other was allowing time to chill. She mentioned 20 minutes, but mixed them up before lunch and shilled them until supper.
My husband was going out of town for a short fishing trip, so decided to try them when he returned. He is a true carnivore, but is willing to have vegetarian or vegan nights occasionally as I enjoy the variety.
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Yam & Red Lentil Patties w/ Spicy Avocado Sauce (Vegan)
Makes 4 patties
Ingredients -
Yam & Red Lentil Patties -
1 large sweet potato (about 1½ cups mashed)
¾ cup red lentils (uncooked)
1½ cups water (for cooking lentils)
½ cup oat flour (or use almond flour for grain-free)
1 small red onion, finely diced
2 garlic cloves, minced
¼ cup chopped fresh cilantro (or parsley)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for pan frying; optional)
Spicy Avocado Cilantro Sauce -
1 ripe avocado
¼ cup fresh cilantro leaves
1 small jalapeño (seeded for less heat)
1 garlic clove
1 tbsp lime juice
2 tbsp olive oil (plus 1 T of water if needed foe thinning)
Salt to taste
Instructions -
Rinse red lentils under cool water until it runs clear. Bring 1½ cups of water to a boil, add lentils, reduce to simmer, and cook uncovered for 10–12 minutes until soft but not mushy. Be careful not to overcook. Drain and cool. Peel and cube the yam, then boil or steam until tender (about 10–15 minutes). Mash well and let it cool slightly.
In a large mixing bowl, combine mashed sweet potato, cooked lentils, oat flour, red onion, garlic, cilantro, cumin, paprika, turmeric, salt, and pepper. Mix until fully incorporated. The texture should be firm enough to form into patties. Scoop ¼ cup portions and shape into round, flat patties. Set them on parchment paper and chill in the fridge for 15–20 minutes to firm up. I billed them way longer as it is very important to have them well chilled. Made them before lunch and the. Chilled until supper time.
1 ripe avocado
¼ cup fresh cilantro leaves
1 small jalapeño (seeded for less heat)
1 garlic clove
1 tbsp lime juice
2 tbsp olive oil (plus 1 T of water if needed foe thinning)
Salt to taste
Instructions -
Rinse red lentils under cool water until it runs clear. Bring 1½ cups of water to a boil, add lentils, reduce to simmer, and cook uncovered for 10–12 minutes until soft but not mushy. Be careful not to overcook. Drain and cool. Peel and cube the yam, then boil or steam until tender (about 10–15 minutes). Mash well and let it cool slightly.
In a large mixing bowl, combine mashed sweet potato, cooked lentils, oat flour, red onion, garlic, cilantro, cumin, paprika, turmeric, salt, and pepper. Mix until fully incorporated. The texture should be firm enough to form into patties. Scoop ¼ cup portions and shape into round, flat patties. Set them on parchment paper and chill in the fridge for 15–20 minutes to firm up. I billed them way longer as it is very important to have them well chilled. Made them before lunch and the. Chilled until supper time.
Heat a non-stick skillet or cast iron pan over medium heat. Add a bit of olive oil, then cook patties for 3–4 minutes per side until golden brown and slightly crisp. Blend all sauce ingredients in a small food processor or blender until creamy. Do not over blend. Just pulse until done, and leave a little texture. Add a splash of water or oil to adjust thickness as desired.
Serve warm patties topped with a generous spoonful of avocado sauce and extra cilantro for garnish. They’re beautiful stacked and served with a fresh green salad or tucked into wraps.
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