# What You Need:
→ Patties
01 - 1 cup red lentils, rinsed
02 - 1 medium sweet potato, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon paprika
07 - 1/4 teaspoon ground coriander
08 - Salt and black pepper, to taste
09 - 1/4 cup chopped fresh cilantro
10 - 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
11 - Olive oil, for pan-frying
→ Creamy Avocado Cilantro Sauce
12 - 1 ripe avocado
13 - 1/2 cup fresh cilantro leaves
14 - 1 garlic clove
15 - 1 tablespoon lime juice
16 - 2 tablespoons plain yogurt (dairy or plant-based)
17 - Salt, to taste
18 - 2-3 tablespoons water (to thin as needed)
# Step-by-Step:
01 - Add the red lentils to a saucepan with 2 cups of water. Bring to a boil, reduce heat, and simmer for 10-12 minutes until the lentils are soft and most of the water is absorbed. Drain excess water and let the lentils cool slightly.
02 - In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix thoroughly until the mixture holds together. Let sit for 5-10 minutes to allow the mixture to bind.
03 - Heat a nonstick skillet over medium heat and add a drizzle of olive oil. With damp hands, scoop out portions of the mixture and shape into small patties. Cook the patties in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels.
04 - For the sauce, combine avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth. Add more water as needed for a creamy, pourable consistency.
05 - Serve the patties warm, topped or dipped with the creamy avocado cilantro sauce.
