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Photo of Carrot and lentil patties by WW

Carrot and lentil patties

2 - 5
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Hearty lentil patties served with fresh mint and sour cream - that's food for the soul.


Orange sweet potato (kumara)

300 g, chopped


250 g, chopped


2 medium, grated

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Light sour cream

¼ cup(s), (60g)

Fresh mint

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Boil, steam or microwave the sweet potato and potato until tender. Drain. Mash in a large bowl. Add the carrot and lentils and mix until well combined. Season with salt and pepper. Using damp hands, form the mixture into 12 patties.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the patties for 4 minutes each side or until golden and heated through.
  3. Meanwhile, combine the sour cream and mint in a small bowl. Serve the patties topped with the minted sour cream.


SERVING SUGGESTION: Salad of chopped tomato, thinly sliced red onion, chopped Lebanese cucumber and fresh mint leaves drizzled with lemon juice.TIP: To make it easier to cook the patties, chill them first to make them firm. You can make them 1 day ahead and store them, covered, in the fridge.