Lentil Sweet Potato Patties with Cilantro Tahini Sauce
Sweet potato lentil burgers are the perfect lunch or dinner recipe! Budget friendly and easy to make, these burgers are naturally gluten free, vegan, and dairy free making them great for entertaining too! Even better the next day, these are great for meal prep too!
Servings 12 servings
Calories 154kcal
Cost $4.40 Recipe/$0.37 Serving
Ingredients
- 1.5 cup red lentils (dry) $0.78
- 2 cups sweet potato $0.66
- 2.25 cups water $0.00
- 3 tbsp. ground flax seeds $0.21
- 1 tbsp. curry powder $0.25
- 1 tbsp. smoked paprika $0.25
- 1.5 tsp. garam masala $0.15
- 1 tsp. sea salt $0.05
- 1 medium lime, juiced $0.33
Cilantro Tahini Sauce
- 3 tbsp. tahini $0.62
- 1/4 cup cilantro (about 1/2 a bunch) $0.65
- 1 medium lime, juiced $0.33
- 1 tsp garlic powder $0.10
- 1/2 tsp sea salt $0.02
- 3 tbsp. water $0.00
Instructions
- Peel and chop the sweet potatoes into 1-2 inch cubes.
- Add the chopped potatoes and lentils to the instant pot insert with the water and close the lid, making sure the vent is set to sealing.
- Cook for 5 minutes at high pressure. Allow the pressure to naturally release.
- Preheat oven to 375F.
- Remove the lid from the instant pot and mash the sweet potatoes into the lentils.
- Add the ground flax, curry powder, smoked paprika, garam masala, salt and lime juice to the lentil and sweet potato mixture and stir well, making sure all the spices are well combined.
- Let this mixture sit at least 5 minutes.
- Add parchment or foil to a cookie sheet. Spray with nonstick spray (avocado oil or olive oil spray).
- Using a 1/3 cup measuring cup, scoop out the mixture and place on the parchment paper lined baking sheet (I like to do this 4-5 at a time). Carefully press this down and use your hands to form it into patties. If you allow the mixture to sit on the baking sheet a few minutes before forming the burgers, it's much easier to work with.
- Once the patties have sit out for 2-3 minutes, they are easy to pick up and move around to make more room for the other burgers to be made.
- Once all the patties have been formed, place the burgers in a 375F oven for 15 minutes.
- Pull out of the oven and CAREFULLY flip the burgers over. These will still be quite fragile so be careful!
- Bake for another 10 minutes.
- Take out of oven and allow to cool on the baking sheet for a few minutes before eating. If you are storing these for later, allow to cool to room temperature before placing in a airtight container for up to a week.
Cilantro Tahini Sauce
- Combine all the ingredients in a high speed blender or food processor until smooth.
Notes
*Prep time includes time it takes to cook in the instant pot
Use the stove to cook the sweet potato and lentils: If you do not have an instant pot, you can make the sweet potato lentil mixture on the stove. Simply peel and cube the sweet potatoes, add them along with the lentils and the water to a pot (with a well fitting lid) and cook over medium high heat. Once the water comes to a boil, turn the heat down to low and simmer for 10-15 minutes until the water has been absorbed and the sweet potatoes are fork tender.
Storage:
Store in the fridge in an airtight container for up to 5 days.
Store in the freezer for up to 3 months. Allow the burgers to rest in the fridge to cool off before transferring to the freezer. Freeze on a baking sheet lined with parchment or wax paper. Once frozen, you can transfer the patties to a freezer safe bag, placing a layer of wax paper/parchment paper between each to make it easy to grab just one or two at a time.
Defrost on the counter 2o minutes or in the fridge 4 hours - overnight.
To reheat the defrosted burgers:
On the stove: you can heat them in a pan over medium low heat (spray the pan with some non-stick spray to avoid sticking) until heated through.
In the oven or air fryer: Bake the patties at 375 for 6-8 minutes in the oven or 350F for 4 minutes in the air fryer.
Nutrition
Calories: 154kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Fiber: 10g | Sugar: 2g
