These Sweet Potato Lentil Fritters are crispy on the outside, soft in the middle, and made with simple pantry ingredients. They're perfect for anyone looking for an easy high-protein, high-fiber meal for lunches, busy weeknights, or meal prep.
I've made these more times than I can count because they're simple, filling, and freezer-friendly. They're one of those recipes I always enjoy having ready for quick meals during the week.
Why This Is On Repeat At My House
I make these sweet potato lentil fritters at least a couple of times a month because they're easy, budget-friendly, and perfect for meal prep. The ingredients are simple, and I usually have everything I need in my pantry.
I've found that cooking the sweet potato first gives the fritters a much softer center. My family loves them with ketchup, while I usually serve mine with Greek yogurt and a little hot sauce.
I almost always make a double batch because they reheat so well. Having a few in the fridge or freezer makes busy lunches and quick dinners so much easier.
🛒 Ingredients
- Red Lentils - Dry red lentils create the base of the batter. Use dried instead of canned so they blend into a smooth, creamy mixture after soaking.
- Sweet Potato - Grated sweet potato adds natural sweetness and keeps the fritters soft inside. I like to cook it briefly first because it gives the best texture.
- Plant-Based Milk - Any unsweetened plant milk works well here. I usually use oat or soy milk, but almond milk is another good option.
- Green Onions - Chopped green onions add a mild onion flavor and a little freshness. If needed, you can substitute finely chopped chives.
- Italian Seasoning - This herb blend adds plenty of flavor without needing several different spices. If you don't have it, use a mix of dried oregano and parsley.
- Baking Powder - A little baking powder helps keep the fritters lighter and more tender. Don't skip it if you want the best texture.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Red Lentil Veggie Cakes Step By Step
- Soak the lentils: Rinse the lentils, cover with cold water, and soak for 2 hours. Don't rush this step because soaked lentils blend into a smooth batter and cook through evenly.
- Cook the sweet potato: Heat a little oil in a skillet over medium heat. Cook the grated sweet potato for 3 to 4 minutes, then stir in the green onions, seasonings, and part of the salt. Cook for 2 more minutes and let cool slightly.
- Blend the lentils: Blend the soaked lentils, plant-based milk, turmeric, and remaining salt until smooth. Pulse in the baking powder. The batter should be thick and creamy.
- Combine: Stir the lentil batter into the sweet potato mixture just until combined. Try not to overmix to keep the fritters tender.
- Cook the fritters: Heat a thin layer of oil over medium heat. Scoop about 3 tablespoons of batter into the skillet and gently flatten each one. Leave a little space between them so they're easier to flip.
- Cover and cook: Cover and cook for 4 to 5 minutes, until the bottoms are golden and the tops look set. Covering the pan helps the centers cook through before the outsides get too dark.
- Flip and finish: Flip and cook uncovered for another 4 to 5 minutes until both sides are golden. Transfer to a paper towel-lined plate.
- Serve: Enjoy warm with ketchup, Greek yogurt, sour cream, or your favorite dipping sauce. I also like sprinkling on a few fresh herbs when I have them.
👨🍳 Rita's Equipment
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 📋 Important Tips Before You Start
- Soak the lentils. This helps them blend smoothly and cook evenly.
- Cook over medium heat. High heat can leave the centers undercooked.
- Cover the pan. It helps the fritters cook through before flipping.
- Use freshly grated sweet potato. It gives the best texture.
- Keep the batter thick. Let it rest for 5 minutes if it seems too thin.
- Soak overnight if you're planning ahead. It's an easy shortcut for busy days.
- Let the sweet potato cool slightly. I never skip this because it keeps the batter from getting too thin.
Easy Swaps
- Replace the green onions with finely diced chives.
- Add chopped spinach for extra vegetables.
- Stir in smoked paprika for a slightly smoky flavor.
- Swap Italian seasoning for dried oregano and parsley.
- Regular potatoes also work, but I always come back to sweet potatoes because they stay softer inside.
What To Serve With Red Lentil Veggie Cakes
These veggie cakes pair well with simple sides for lunch or dinner.
🍱 Storage Instructions
- 🍱To Store. Let the fritters cool completely, then refrigerate in an airtight container for up to 4 days. I think they taste even better the next day.
- 🥶To Freeze. Freeze in a single layer until firm, then transfer to a freezer-safe container. Freeze for up to 2 months.
- 🕒To Make Ahead. Soak the lentils overnight and prepare the sweet potato mixture a day ahead for quicker assembly.
- 🔥To Reheat. Reheat in a skillet for 2 to 3 minutes per side, a 350°F air fryer for 3 to 5 minutes, or the microwave until heated through. I prefer the skillet or air fryer because they bring back the crispy edges.
❓FAQs
Can I bake these instead of frying?
Yes. Bake at 400°F until golden, flipping halfway through. They won't be quite as crisp, but they'll still taste great.
Can I use canned lentils?
No. Dry red lentils are important because they create the batter after soaking and blending.
Why are my fritters falling apart?
The batter is usually too wet or the fritters were flipped too early. Wait until the bottoms are nicely golden before turning them.
More Vegetarian Recipes You'll Like
- Easy Vegetarian Pesto Pasta
- Yaki Udon Noodles Stir Fry (Vegetarian)
- Mediterranean Zucchini Stew
- Italian Minestrone Soup
📖Recipe
Red Lentil Veggie Cakes
These Red Lentil Veggie Cakes are crispy outside, soft inside, and made with sweet potato and pantry staples. High protein, freezer-friendly, and perfect for meal prep.
Ingredients
- 1 cup dry red lentils
- 1½ cups grated sweet potato
- ¾ cup unsweetened plant-based milk
- ⅓ cup chopped green onions
- 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
Optional for serving:
- Ketchup
- Greek yogurt
- Sour cream
- Favorite dipping sauce
- Fresh herbs
Instructions
- Soak the lentils: Soak the red lentils in water for 2 hours, then drain well.1 cup dry red lentils
- Cook the sweet potato: Cook the grated sweet potato in a skillet over medium heat for 3–4 minutes.1½ cups grated sweet potato
- Season the vegetables: Stir in the green onions, garlic powder, onion powder, Italian seasoning, ½ teaspoon salt, and black pepper. Cook for 2 more minutes, then let cool slightly.⅓ cup chopped green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ¾ teaspoon salt, ⅛ teaspoon black pepper
- Blend the lentils: Blend the drained lentils with the plant-based milk, turmeric, and remaining ¼ teaspoon salt until mostly smooth. Pulse in the baking powder.¾ cup unsweetened plant-based milk, ¼ teaspoon turmeric, ¾ teaspoon salt, 1 teaspoon baking powder
- Mix the batter: Pour the lentil mixture into the sweet potato mixture and stir until well combined.
- Heat the oil: Add a thin layer of vegetable oil to a large skillet and heat over medium.Vegetable oil for frying
- Cook the fritters: Scoop about 3 tablespoons of batter per fritter into the skillet and gently flatten. Cover and cook for 4–5 minutes.
- Flip and finish: Turn the fritters over and cook uncovered for another 4–5 minutes, until golden brown and cooked through.
- Serve: Transfer to a paper towel-lined plate and serve warm with ketchup, Greek yogurt, sour cream, or your favorite dipping sauce.Ketchup, Greek yogurt, Sour cream, Favorite dipping sauce, Fresh herbs
Nutrition
Calories: 75kcalCarbohydrates: 13gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 231mgFiber: 5gSugar: 1gVitamin A: 2427IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!
More High Protein Recipes
Comments
No Comments