Lentil And Sweet Potato Fritters Recipe

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I absolutely love these lentil and sweet potato fritters—they’re one of those recipes you’ll find yourself coming back to again and again. For starters, they’re incredibly simple to make, perfect for when you’re short on time but still craving something delicious and healthy.

Plus, it’s an easy way to sneak in some veggies, making them great for picky eaters (kids, adults—no judgment here!). Sweet potato gives the fritters just the right amount of sweetness and helps bind everything together nicely, while lentils provide a hearty, protein-rich base.

Another bonus? You probably already have most of these ingredients in your pantry or fridge right now. Whenever I make these, they disappear so fast I usually regret not doubling the batch! They’re perfect as an appetizer, snack, or even as a meat-free burger alternative for lunch or dinner.

Tips For This Recipe

Here are a few tips to make sure your fritters turn out perfectly:

• The batter should feel slightly sticky but not overly runny. If it’s too wet, just sprinkle in a little extra flour until you get the right consistency.
• For extra crispiness, brush each fritter lightly with olive oil before baking—trust me, it’s worth the tiny bit of extra effort.
• Don’t overcrowd the pan. Leave enough space between the fritters so they cook evenly and crisp up nicely.

Ingredients:

• 1 cup (200g) cooked brown or green lentils
• 1 medium sweet potato, cooked and diced (about 200g / 7 oz)
• 1 large egg
• 1/3 cup (40g) plain flour (about 4 tablespoons)
• ½ cup (40g) breadcrumbs (about 3 tablespoons)
• 1 teaspoon dried spring onions
• ½ teaspoon ground cumin
• ½ teaspoon salt
• Dash of black pepper
• ½ teaspoon ground coriander or garlic powder (I prefer coriander)

Alternative Ingredients:

• If you’re out of sweet potatoes, regular potatoes or even cooked carrots make great substitutes, offering a slightly different but equally tasty result. If using carrots, make sure to squeeze the water out of them!
• For a gluten-free option, swap regular flour for almond flour or chickpea flour and choose gluten-free breadcrumbs or ground oats.
• No eggs in your fridge? A flaxseed or chia seed “egg” works wonderfully—mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water, let it thicken, then add to your batter.
• You can easily vary the spices too; curry powder, smoked paprika, or chili flakes can all provide delicious twists, making the fritters your own.

Step 1: Combine Ingredients

Place the cooked lentils and diced sweet potato into a large bowl. Add egg, plain flour, breadcrumbs, dried spring onions, ground cumin, salt, pepper, and coriander. Mix everything thoroughly with your hands until fully combined.

Step 2: Check Batter Consistency

If the mixture feels too runny, add an extra spoonful of flour. The batter should feel sticky and hold together when shaped into patties.

Step 3: Shape the Fritters

Form the mixture into even-sized patties. I usually end up with around 9 fritters, depending on how large I make them.

Step 4: Bake the Fritters

Place the fritter patties onto a non-stick baking tray or line it with baking paper. Pop them into the oven at 190°C (375°F) and bake for about 12 minutes.

Step 5: Flip and Continue Baking

After the initial 12 minutes, flip each fritter gently and bake for another 12 minutes until golden brown and crisp.

Step 6: Serve Warm

Once baked and crisp, remove from the oven and serve warm with your favorite dip—I love ketchup, garlic aioli, or guacamole. Check out my go-to guacamole recipe for the perfect pairing.

How to Conserve the Recipe

These lentil and sweet potato fritters keep extremely well, making them fantastic for meal prep. Store leftovers in an airtight container in the fridge—they’ll stay fresh for up to five days.

You can enjoy them cold, straight from the fridge, or reheat gently in the oven at 180°C (350°F) for about 5-8 minutes to bring back their delicious crispiness. They also freeze wonderfully; just wrap each fritter individually in parchment paper or cling film, then pop them into a freezer-safe bag or container.

They’ll keep well in the freezer for up to three months. To thaw, transfer fritters to the fridge overnight, then reheat briefly in the oven or toaster oven until warmed through and crispy again.

Different Ways to Serve the Dish

One of my favorite things about these fritters is their versatility. Serve them as a snack with dips for casual gatherings, and they’ll disappear quickly—I promise!

They’re also delicious served as appetizers with a dollop of sour cream and some fresh herbs sprinkled on top. For lunch or dinner, turn these fritters into a satisfying vegetarian burger alternative—just pop them in a soft bun with lettuce, tomato, and a generous smear of your favorite sauce.

Need a quick lunch option? Pack them into lunch boxes with a fresh salad or sliced veggies on the side for a healthy, flavorful meal. They’re also perfect for brunch topped with a poached egg and avocado slices, making a hearty, nutritious dish to start your day. Whatever way you choose, these lentil and sweet potato fritters are always a hit.