Start by peeling and cubing 2 large sweet potatoes. Place the cubes in a pot of boiling water and cook for 10–15 minutes until they are tender and easily mashable. Drain and mash the sweet potatoes until smooth.

In a separate saucepan, bring 1 cup of water to a boil, then add 1 cup of red lentils. Reduce the heat and cook for about 15 minutes until the lentils are soft. Drain any excess water and combine with the mashed sweet potatoes.

Add finely chopped onion, minced garlic, cumin, coriander, salt, and black pepper to the mixture. Stir until well combined and slightly sticky.

With clean hands, scoop portions of the mixture and shape into round patties about 2–3 inches in diameter. Place them on a plate or parchment paper.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the patties and cook for 3–4 minutes on each side until golden brown and crispy.

Prepare the optional dipping sauce by blending 1 ripe avocado, cilantro, lime juice, and a pinch of salt in a blender until smooth.

Serve the crispy patties warm, with or without the avocado dipping sauce. Enjoy your healthy snack!