Why These Healthy Patties Are Perfect for Fall

When the crisp air of fall rolls in, comfort food becomes essential. These red lentil and sweet potato patties are the perfect seasonal recipe—hearty, flavorful, and naturally nourishing. Packed with plant-based protein from red lentils and a touch of sweetness from roasted sweet potatoes, they deliver the cozy flavors we crave during cooler months.

What makes this recipe especially appealing is its versatility: serve the patties hot with a fresh green salad for a light dinner, tuck them into a sandwich for lunch, or reheat them the next day for quick meal prep. They’re crisp on the outside, tender inside, and full of warming spices like curry and chili flakes—ideal for chilly autumn evenings.

TYPE:
Main Course
DIFFICULTY:
Quick and Easy
SERVES:
4 Servings
PREP TIME:
30 Minutes
COOK TIME:
20 Minutes
A plate featuring three red lentil and sweet potato patties alongside fresh spinach.A plate featuring three red lentil and sweet potato patties alongside fresh spinach.

Best of all, they’re easy to make in a single pan using the T-fal Ultimate Hard Anodized Nonstick 12-Piece Cookware Set, which ensures even cooking and effortless cleanup. With T-fal’s Thermo-Spot™ heat indicator, you’ll know exactly when your pan is ready, making these patties crisp to perfection every time.

Ingredients (Serves 4)

  • 1 medium sweet potato (about 12 oz), peeled and cut into large cubes
  • ½ cup red lentils, rinsed
  • 4 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 2 tablespoons fresh coriander, chopped (or substitute parsley)
  • 2 tablespoons chickpea flour (can substitute all-purpose flour)
  • 1 teaspoon curry powder
  • ½ teaspoon red chili flakes (adjust to taste)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour, for dusting

Directions

  1. Cook the sweet potato and lentils

    • Bring a medium saucepan of salted water to a boil using your T-fal Ultimate Hard Anodized Saucepan.
    • Add the cubed sweet potato and cook for 10–12 minutes, until fork-tender.
    • In a separate saucepan, cook the rinsed red lentils for about 10 minutes, until soft but not mushy. Drain both well.

  2. Prepare the onion

    • In a T-fal frypan, heat 1 tablespoon of olive oil over medium heat.
    • Wait until the Thermo-Spot™ turns solid red, then sauté the onion for 5–6 minutes until tender and translucent. Set aside.

  3. Make the mixture

    • In a large mixing bowl, mash the sweet potato and lentils together with a potato masher until mostly smooth but slightly coarse.
    • Stir in the sautéed onion, coriander, chickpea flour, curry powder, chili flakes, salt, and pepper. Mix until evenly combined.

  4. Shape the patties

    • Divide the mixture into 8 equal portions. Shape each into patties about 2 inches wide and ½ inch thick.
    • Lightly dust each patty with flour to help them crisp up when frying.

  5. Cook the patties 

    • Heat 3 tablespoons of olive oil in your T-fal frypan over medium heat.
    • Once the Thermo-Spot™ signals readiness, carefully place the patties in the pan (working in batches if needed).
    • Cook for 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel–lined plate.

  6. Serve and enjoy your recipe

    • Serve warm with a crisp salad, on a bun as a veggie burger, or alongside roasted vegetables for a cozy fall dinner.

Pro Tip: These patties reheat beautifully-just pop them in the oven at 350°F for 8–10 minutes, or in the T-fal Infrared Air Fryer at 350°F for 5–6 minutes to restore their crispness. For extra flavor, serve with a yogurt-based dipping sauce or chutney.