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Protein-packed lentil and sweet potato patties served with yogurt dill dip on a white plate

Lentil and Sweet Potato Patties – Easy Vegan Recipe

Discover how to make these easy and delicious lentil and sweet potato patties – a high-protein, plant-based recipe that’s perfect for meal prep, dinner, or vegan burgers!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: American, Asian
Ingredients Method Notes

Ingredients
  

For the Patties
  • 1 cup 200g red Lentils
  • 300g grated sweet potato
  • 1 120g medium onion finely chopped
  • 2 cloves garlic minced
  • A handful of chopped fresh parsley
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • ¼ tsp cayenne pepper (optional)
  • 1¼ tsp salt
  • Black pepper to taste
  • 2-3 tbsp olive oil
For the Dip
  • 3 tbsp plain yogurt (plant-based)
  • 1 tbsp dill chopped
  • 1 tbsp maple syrup
  • 1 tbsp lime zest
  • Salt and black pepper to taste
  • A splash of water (to loosen)

Method
 

Prep the Lentils
  1. Rinse 1 cup of red lentils multiple times until the water runs clear.
  2. Soak the lentils for 1 hour.
  3. Drain and blend until smooth. This forms the base of your patties.
Prepare the Sweet Potato
  1. Grate 300g of sweet potato.
  2. Squeeze out the excess water using a clean cloth or your hands. This prevents the patties from being soggy.
Mix the Patties
  1. In a large bowl, combine the lentil paste, grated sweet potato, onion, garlic, chopped parsley, spices (paprika, cumin, ginger, cayenne), salt, black pepper, and olive oil.
  2. Mix thoroughly until everything is well incorporated.
Form and Bake
  1. Preheat your oven to 200°C / 400°F.
  2. Scoop about 1 heaping tablespoon of mixture per patty and shape with your hands.
  3. Place on a lined baking tray and bake for 20 minutes.
Crisp Them Up
  1. Remove from the oven, brush both sides of the patties with olive oil, and return to the oven for 10 more minutes until golden and crispy.
🥣 Make the Creamy Dill Yogurt Dip
  1. While the patties finish baking:
  2. In a small bowl, mix together the yogurt, dill, maple syrup, lime zest, salt, pepper, and a splash of water to thin.
  3. This dip is sweet, herby, and tangy — the perfect match for the savory patties!

Notes

🥗 Serving Suggestions

These lentil patties are delicious on their own, but you can also serve them:
  • In a burger bun with lettuce, tomato, and the yogurt dip
  • On a grain bowl with quinoa or rice and roasted veggies
  • As a snack or appetizer with the dip
  • Wrapped in a tortilla or pita with hummus and salad
  • Crumbled over a salad for extra texture and flavor

❄️ Storage & Meal Prep Tips

  • Store in the fridge for up to 4 days in an airtight container.
  • Freeze baked patties for up to 1 month – reheat in oven or air-fryer.
  • The dip stays fresh in the fridge for about 3–4 days