# What You'll Need:
→ For the 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 option
11 - Olive oil for pan-frying
→ For the Creamy Avocado Cilantro Sauce
12 - 1 ripe avocado
13 - 1/2 cup fresh cilantro leaves
14 - 1 garlic clove
15 - 1 tablespoon fresh lime juice
16 - 2 tablespoons plain yogurt, dairy or plant-based
17 - Salt to taste
18 - 2 to 3 tablespoons water for thinning
# Steps to Follow:
01 - Add rinsed red lentils to a saucepan with 2 cups water. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes until lentils are tender and most liquid is absorbed. Drain excess water and allow to cool slightly.
02 - In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, fresh cilantro, and flour. Mix thoroughly until mixture holds together. Let sit for 5 to 10 minutes to allow proper binding.
03 - Heat a nonstick skillet over medium heat and add a light drizzle of olive oil. Using damp hands, scoop portions of mixture and shape into small, compact patties.
04 - Cook patties in batches for 3 to 4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 - Combine avocado, cilantro leaves, garlic clove, lime juice, yogurt, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Arrange warm patties on a serving plate. Top or dip with creamy avocado cilantro sauce. Serve immediately.
