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–+ servings

Sweet Potato Lentil Fritters

These lentil veggie fritters are crispy outside, tender inside, and packed with plant protein and fiber. A kid-friendly, freezer-friendly meal prep recipe that's perfect for easy lunches, healthy dinners, or Meatless Monday.
Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 2 hours
Total Time 2 hours 45 minutes
Serving Size 12 fritters

Ingredients

  • 1 cup red lentils, dry
  • 1½ cups grated sweet potato, about 1 medium
  • ¾ cup unsweetened plant-based milk
  • ⅓ cup green onions, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon baking powder
  • ¼ teaspoon turmeric
  • ¾ teaspoon salt, divided
  • ⅛ teaspoon black pepper
  • Vegetable oil, for frying

For Serving (optional)

  • Ketchup
  • Sour cream
  • Greek yogurt
  • Favorite dipping sauce
  • Fresh herbs

Instructions

  • Soak the lentils: Place the rinsed red lentils in a bowl and cover with plenty of cold water. Let them soak for 2 hours, then drain well.
    1 cup red lentils
  • Cook the sweet potato: Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the grated sweet potato and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
    Vegetable oil, 1½ cups grated sweet potato
  • Season the vegetables: Stir in the green onions, garlic powder, onion powder, Italian seasoning, black pepper, and ¼ teaspoon of the salt. Cook for 2 minutes more. Transfer to a bowl and let cool for 5 to 10 minutes.
    ⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ⅛ teaspoon black pepper, ¾ teaspoon salt
  • Blend the batter: Add the drained lentils, plant-based milk, turmeric, and remaining salt to a blender or food processor. Blend until completely smooth. Add the baking powder and pulse a few times to combine.
    ¾ cup unsweetened plant-based milk, ¼ teaspoon turmeric, ¾ teaspoon salt, 1 teaspoon baking powder
  • Combine: Pour the lentil batter into the bowl with the sweet potato mixture and stir until evenly combined. The batter should be thick but scoopable.
  • Cook the fritters: Heat a thin layer of oil in a skillet over medium heat. Scoop about 3 tablespoons of batter into the pan for each fritter and gently flatten with the back of a spoon.
  • Cover and cook: Place a lid on the skillet and cook for 4 to 5 minutes, or until the bottoms are golden brown and the tops look more set.
  • Flip: Carefully turn the fritters over and cook uncovered for another 4 to 5 minutes until both sides are golden and the centers are fully cooked.
  • Drain: Transfer the cooked fritters to a paper towel-lined plate while cooking the remaining batter.
  • Serve: Enjoy warm with Greek yogurt, sour cream, ketchup, or your favorite dipping sauce. Garnish with fresh herbs if desired.
    Ketchup, Sour cream, Greek yogurt, Favorite dipping sauce, Fresh herbs