Crispy Lentil & Sweet Potato Cakes with Herbed Yogurt Dip
These golden-brown lentil and sweet potato cakes are pan-fried to perfection for a satisfying, protein-packed meal. Served with a refreshing herbed yogurt dip, this recipe is quick, flavorful, and perfect for any busy weeknight.
- 2 cups cooked brown or green lentils
- 1 cup sweet potato, peeled and grated
- 0.5 cup small red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 2 pieces garlic cloves, minced
- 1 large egg
- 0.5 cup breadcrumbs
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 0.25 tsp salt (for dip)
Advertisement
Instructions
In a large bowl, combine lentils, grated sweet potato, red onion, parsley, garlic, egg, breadcrumbs, cumin, salt, and black pepper. Mix until well combined.
⏱️ 3 minutesShape the mixture into 8 patties about 1/2-inch thick.
⏱️ 2 minutesHeat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add patties and cook for 4-5 minutes per side, until golden and crispy. Work in batches if needed, adding more oil as necessary.
⏱️ 10 minutes 🌡️ medium heatWhile cakes are cooking, stir together Greek yogurt, dill, lemon juice, and 1/4 tsp salt in a small bowl for the dip.
⏱️ 2 minutesServe lentil & sweet potato cakes warm with herbed yogurt dip on the side.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
