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Photo of Sweet potato patties with raita by WW

Sweet potato patties with raita

Total Time
1 hr
15 min
45 min
Hearty red lentils and sweet potato combined with cumin and coriander create perfect little patties that taste divine with a minty yoghurt sauce


Dry lentils

½ cup(s), (100g)

Orange sweet potato (kumara)

1 medium, peeled, grated

Ground coriander

1 tsp

Ground cumin

1½ tsp

Red onion

½ small, thinly sliced

Fresh coriander

¼ cup(s)


1 medium, lightly beaten

Plain flour

2 tbs

Rice bran oil

1 tbs

Lebanese cucumber

2 medium, chopped

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh mint

¼ cup(s), chopped

Lemon juice

2 tbs

Mixed salad leaves

2 cup(s), (60g)


  1. Place lentils in a medium saucepan. Cover with 1 cup (250ml) cold water and bring to the boil over high heat. Reduce heat to low and simmer for 20 minutes. Add sweet potato, ground coriander and half the cumin and cook for 2 minutes. Drain well and return to saucepan. Cool for 10 minutes. Add onion, fresh coriander, egg and flour and mix until well combined. Season with salt and freshly ground black pepper.
  2. Heat oil in a medium non-stick frying pan over medium-low heat. Spoon ¼ cup (60ml) lentil mixture into pan and spread out with a spoon to 1cm thick. Cook for 2–3 minutes each side or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining lentil mixture to make 12 patties (you can cook 3–4 at once to save time).
  3. Place cucumber, mint, yoghurt, juice and remaining cumin in a small bowl. Mix until raita is well combined. Serve patties with raita, salad leaves and lemon wedges.


You can use sunflower or canola oil instead of rice bran oil.