Let Me Tell You About These Patties…

You know that sweet spot when you’re just in the mood for something hot, comforting, and—best part—crispy on the outside? Yeah, these sweet potato & red lentil patties get me every time. The first time I made these, I fully intended to have leftovers for the next day. Well, we know how that turned out. Even my little cousin, who eye-rolls at anything with lentils, goes for seconds (once I told her they were ‘crunchy orange bites’). Actually, I started making these as a way to sneak veggies into weeknight meals—you’ll see how well that turned out. Oh, and if you lightly burn one, just call it ‘extra caramelized.’ That’s my line when I forget a batch on the stovetop, which has happened more than I’d like to admit.

Crispy Sweet Potato & Red Lentil Patties That Delight Crisp Tastes

Why You’ll Actually Want to Make These

I whip these up when I want the kitchen to smell like spices and crispy magic. My family practically begs for them—seriously, I think they hope I’ll mess up so they can taste-test even more (and somehow, the more ‘rustic’ shapes seem to disappear first). Sometimes I throw them together on Sunday, planning to freeze a batch, but, honestly, they don’t last long enough. Oh, and they make the world’s best midnight snack, but don’t quote me on that. I used to hate grating the sweet potatoes, but then I tried it with a food processor—life-changing, unless you’re missing that part (in which case, sorry, it’s arm day).

What You’ll Need (But, Y’know, Not Set in Stone)

1 big sweet potato (about 350g, but who’s weighing?) – peeled & grated. Honestly, I’ve used regular potatoes in a pinch and it works, but the color is a bit sad.
3/4 cup red lentils, rinsed and drained (I sometimes use canned lentils—I hear my grandmother sighing, but it’s easier some days)
1 small onion, finely chopped (red or yellow—whatever’s rolling around in the veg drawer)
2 garlic cloves, minced (or one giant one, because who measures garlic?)
1/2 teaspoon ground cumin
1 teaspoon smoked paprika (or swap in chili powder if you want more kick, but maybe dial it back with kids)
1 egg (plant-based subs work but never quite the same, if you ask me… but people swear by flax eggs, so go wild)
1/3 cup plain flour (feel free to use chickpea or oat, I sometimes do, especially when we’re out of regular flour and Google is too slow)
Salt and black pepper (pinches, not scientific)
Oil for frying—sunflower, olive, whatever you use to crisp up Sunday breakfast potatoes

Okay, Here’s What To Do—Just Follow Along (And Breathe)

Cook those lentils. Boil the red lentils in about 2 cups of water. Should take 12–15 minutes, until soft and looking, well, mushy. Drain—don’t skip this or things get soggy.
Get the mix ready. Pop the cooked lentils, grated sweet potato, onion, garlic, cumin, paprika, egg, flour, salt and pepper all into a bowl. I just use my hands to mix—it’s messy, but let’s be real, so is life. If it feels too wet, add a bit more flour (I probably do this every time). If it feels too dry… honestly, just one more egg yolk or a splash of water.
Shape ’em. Scoop out little handfuls and press into balls or small patties. Don’t get too precious—they shrink and crisp up differently every time. Actually, I like mine a bit uneven for more crispy edges.
Fry time. Heat a good splash of oil in a large skillet or frying pan over medium heat (I use just enough to coat, not a deep fry situation). Gently place patties in, flattening slightly, let them sizzle. 3–4 minutes per side or until both sides do that golden thing. This is when I usually sneak a crispy bit off the side (quality control, right?). Batch-cook if you need to—my pan fits about 5 at once.
Transfer to a plate with kitchen paper (or an old tea towel—no judgment) to drain off excess oil. Sometimes I pop them onto a wire rack if I want serious crunch.

Some Notes Nobody Told Me

If you try to make these too big, they break apart, so think smaller—like, not burger big, more falafel-sized.
The first patty is usually a bit pale. Don’t stress, the oil heats up better as you go. (Bit like pancakes, right?)
I once forgot the garlic. Never again. They were just, like, fine… and you want more than fine.

If You Want to Mix Things Up…

I’ve swapped the sweet potato for mashed pumpkin when that’s what I had, but the flavor was, hmm, earthier. Not my favorite, but maybe you’ll like it.
One time, I threw in a handful of chopped fresh coriander—big win. Parsley works, though not as memorable. Dill… yeah, don’t bother, too weird here.
Kids love them with a handful of grated carrot in the mix, though it does make them a smidge sweeter.

If You Don’t Have the “Right” Equipment…

I say use what you have! No food processor? Box grater and a bit of arm muscle, or even chop super fine if you’re feeling patient. No nonstick pan? I’ve managed in a cast iron or, in an absolute pinch, a battered old frying pan—it still works. (Just preheat it really well!)

How Do You Store These? Or…Do You?

Honestly, these rarely survive till the next day (I blame my husband and late-night snacks). But if you have leftovers, cool them first, then stick them in a container with baking paper between layers so they don’t stick; fridge: 2–3 days, freezer: up to 2 months (that’s just what people tell me, can’t say I’ve ever managed it). Reheat in the oven or toaster oven to get the crisp back, or just eat cold standing at the fridge—I’ve done both.

And How Would You Serve Them?

If it’s breakfast: soft poached egg on top, bit of avocado. For lunch: slipping one into a pita with yogurt sauce, greens, pickles (this is the way my aunt does it and, well, she knows things). Dinner—heap them up beside simple salad and whatever dip’s hanging around. They’re oddly lovely with a bit of mango chutney, if you ask me.

Hard-Earned Lessons (a.k.a. Pro Tips)

Don’t skip draining the lentils. Tried it once in a hurry—ended up with mushy scoopable ‘patties.’ Never again.
Actually, let the mixture sit for 10 minutes before shaping. I used to rush this, but it helps them hold together way better. Patience is key, but not my strong suit.
Overcrowding the pan? Patty sadness. Give them room to breathe, like teens at a family party.

Real Answers to Real-Life Questions (or at Least Ones I’ve Gotten)

Can I bake these instead of frying?: Sure, I’ve tried baking on a lined tray at 200°C (about 400°F)—drizzle or spray a bit of oil on top, flip halfway. They’re just less crunchy. Not bad, just, I dunno, not as exciting?
What if my mixture’s falling apart?: It happens! Add a spoonful more flour or another half-egg (if that’s a thing, or just use the white or yolk). Or let it rest, that really helps. Sometimes the sweet potato was too watery, so strain it a bit before mixing next time.
Can I use green lentils?: Technically, yes, but they never get as creamy or soft. It’s a different beast. Works in a pinch but not my favorite.
Are these vegan?: They can be if you swap the egg for flaxseed/water. I’ve done this for vegan pals, and they were happy (though my dad was suspicious—his loss!).
Why are mine sticking?: Ah, buddy, your oil’s not hot enough, or maybe the pan’s feeling grumpy. Make sure it’s really preheated—test with a breadcrumb.

And hey, if you lose track of the sweet potato halfway through grating, I’ve been there. On second thought, just trust the process—it mostly sorts itself out!

Crispy Sweet Potato & Red Lentil Patties That Delight Crisp Tastes