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–+ servings
Close up plate of lentil sweet potato patties served warm with yogurt sauce and lemon on table.

Lentil Sweet Potato Patties (Easy and Healthy)

Prep Time: 10 minutes
Cook Time: 15 minutes
Microwave Sweet Potato: 5 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can lentils 15 oz / 400 g can - or 1½ cups / 230 g cooked lentils
  • 1 sweet potato medium to large
  • ½ cup (70 g) all-purpose flour
  • 1 cup (110 g) crumbled feta sub ½ cup grated parmesan
  • 1 large egg
  • ½ red onion finely chopped
  • 1 clove garlic grated is best
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin sub 1 tsp paprika
  • ½ teaspoon salt + black pepper
  • 1 tablespoon olive oil or more as needed to cook the patties

  • Cook the sweet potato: Poke 1 sweet potato a few times with a fork. Microwave until very soft, about 5–7 minutes or until fork tender. Cut it open and scoop the soft inside into a large bowl.
    Step 1 Microwaved sweet potato flesh mashed in a mixing bowl.
  • Mash with Lentils: Add 1 can lentils (rinsed - shake water off well) to the bowl. Mash with a fork until mostly smooth. Small lumps are okay.
    Step 2 Mashed sweet potato and lentils mixed together in a large bowl.
  • Mix Everything Together: Add ½ cup all-purpose flour, 1 cup crumbled feta, 1 large egg, ½ red onion, 1 clove garlic, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon salt, and black pepper.
    Mix well. The mixture should be thick and easy to scoop. If it feels too wet, add a little more flour.
    Step 3 Patty mixture with feta egg onion garlic and spices stirred until thick and scoopable.
  • Cook: Heat a little olive oil in a pan over medium heat. Scoop about 2 tablespoons of mixture, flatten gently, and cook 3–4 minutes per side until golden.
    Step 4 Patties cooking in nonstick skillet turning golden on first side.
  • Serve: Serve warm with tzatziki, yogurt, or a squeeze of lemon. Enjoy!
    Step 5 Cooked patties served on a plate with parsley sprinkled on top.
Substitutions
  • Lentils → Canned lentils for ease, or cooked brown or green lentils. Chickpeas work too.
  • Sweet potato → Butternut squash or pumpkin purée.
  • All-purpose flour → Whole wheat flour, chickpea flour, or gluten-free flour blend.
  • Feta cheese → Goat cheese, ricotta, parmesan, or dairy-free feta.
  • Egg → Extra flour (adds binding without eggs).
  • Red onion → Yellow onion or scallions.
  • Garlic → Garlic powder.
  • Dried oregano → Thyme or Italian seasoning.
  • Ground cumin → Smoked paprika or coriander.
  • Olive oil → Avocado oil or sunflower oil.
 
Tips
  • Lower the salt → Rinse canned lentils well and give feta a quick rinse.
  • Drain really well → Extra liquid makes patties too soft.
  • Mash, don’t blend → A few chunks = better texture.
  • Let it rest → A short rest helps the mixture hold together.
  • Use nonstick → Easier flipping and less oil needed.
  • Wait to flip → Turn only when the bottom is golden.
  • Keep heat medium → Too hot burns, too low won’t crisp.
  • Storage → Store leftover patties in an airtight container in the fridge for up to 4 days, or freeze for longer storage and reheat in a skillet to bring back the crisp edges.
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