Food 19/04/2025 23:14

SWEET POTATO PATTIES WITH RED LENTILS & TANGY TAHINI DRESSING

Ingredients Needed

Here’s everything you’ll need to make these golden patties with their velvety drizzle, broken down into clear components for ease.

For the Sweet Potato Patties:

2 medium sweet potatoes (about 1 ½ pounds), peeled and diced
1/2 cup red lentils, rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
Salt and pepper to taste
1/4 cup fresh parsley or cilantro, finely chopped
1/4 cup chickpea flour (or all-purpose flour or oat flour

2 tablespoons olive oil (for frying)

For the Tangy Tahini Dressing:

1/3 cup tahini
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup or honey
1 garlic clove, finely grated
2–4 tablespoons water (to thin)
Pinch of salt and cayenne pepper (optional for heat)

Optional Toppings:

Sliced green onions
Chopped fresh herbs
Extra drizzle of tahini
Lemon wedges for serving

Step-by-Step Instructions

Step 1: Cook the Sweet Potatoes and Lentils

Place diced sweet potatoes in a medium pot and cover with water. Add the rinsed red lentils and bring to a boil. Reduce heat and simmer until both are tender, about 15–18 minutes. Drain well and let cool for 5–10 minutes. (Tip: Remove as much water as possible for a firmer patty.)

Step 2: Mash the Base

Transfer the cooked sweet potatoes and lentils to a large mixing bowl. Mash together using a fork or potato masher until relatively smooth but with some texture remaining.

Step 3: Add Flavor

Mix in chopped onion, garlic, cumin, paprika, turmeric, salt, pepper, and parsley. Stir until evenly combined.

Step 4: Add Flour for Binding

Add chickpea flour to help hold everything together. Mix thoroughly. If the mixture feels too wet, add a little more flour, 1 tablespoon at a time.

Step 5: Shape the Patties

With clean hands, shape the mixture into patties about 2.5 inches wide and ½ inch thick. You should get 8–10 patties. Place on a parchment-lined tray and refrigerate for 15–20 minutes to firm up.

Step 6: Make the Tahini Dressing

While the patties chill, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and cayenne (if using). Slowly add water until the dressing reaches a pourable consistency—creamy but not too thick.

Step 7: Sear to Perfection

Heat olive oil in a non-stick skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden brown and crisp on the outside. Transfer to a paper towel–lined plate.

Step 8: Drizzle and Serve

Drizzle the warm patties with tahini dressing and top with green onions or herbs. Serve immediately.

Why This Recipe Works

These patties are a masterpiece of texture and flavor. The sweet potatoes offer natural sweetness and creaminess, while red lentils provide substance and subtle earthiness. The seasonings—cumin, paprika, turmeric—create a warm and savory profile that’s enhanced beautifully by the tangy, nutty tahini dressing.

Beyond the flavor, this recipe is packed with health benefits:

Sweet potatoes are rich in beta-carotene and fiber.
Red lentils offer plant-based protein and are easy to digest.
Tahini adds calcium, iron, and healthy fats.
The whole dish is gluten-free, dairy-free, and easily made vegan.

Beyond the flavor, this recipe is packed with health benefits:

Sweet potatoes are rich in beta-carotene and fiber.
Red lentils offer plant-based protein and are easy to digest.
Tahini adds calcium, iron, and healthy fats.
The whole dish is gluten-free, dairy-free, and easily made vegan.

Low-Carb Swap: Replace sweet potatoes with mashed cauliflower for a lighter option.

Kid-Friendly Style: Shape smaller patties and serve with ketchup or honey mustard instead of tahini.

Protein Boost: Stir in a tablespoon of hemp seeds or ground flax for added nutrition.

Crispy Baked Option: Instead of pan-frying, bake patties at 400°F for 20–25 minutes, flipping halfway through.

Serving Suggestions

These patties are wonderfully versatile. Serve them:

Over a bed of greens with tahini drizzle for a light lunch
Tucked into a pita with cucumber, tomato, and a dollop of hummus
Alongside roasted veggies and quinoa for a hearty dinner
As a veggie burger on a toasted bun with avocado slices

For a rustic presentation, use a wooden cutting board, garnish with herbs, and serve with lemon wedges and a side of pickled red onions. It’s elegant enough for guests and casual enough for family dinner.

Helpful Tips

Drain Thoroughly: Make sure to remove excess water from lentils and potatoes to avoid soggy patties.
Chill Before Cooking: Chilling firms the mixture, making shaping and cooking easier.
Non-Stick Pan Is Key: Prevents sticking and ensures even browning.
Thin the Tahini Gradually: Tahini can seize up; adding water slowly will help achieve the perfect dressing texture.