Begin by peeling and cubing approximately two medium sweet potatoes. Place them in a pot, cover with water, and boil for about 10–15 minutes or until fork-tender.

While the sweet potatoes are boiling, rinse one cup of red lentils under cold water. In a separate pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for about 15 minutes until they are soft and mushy.

To the sweet potato and lentil blend, add one finely chopped onion and two minced garlic cloves for a flavorful kick. Sprinkle in one teaspoon each of cumin and coriander along with a pinch of salt and pepper. Mix everything thoroughly using a spatula or your hands until well combined.

With your mixture ready, take a handful and form it into a patty, about the size of your palm. Continue shaping the rest of the mixture into patties, pressing them firmly to hold together.

Heat a generous tablespoon of olive oil in a medium skillet over medium heat. Once the oil is hot, gently place a few patties in the skillet, ensuring they don’t overcrowd. Cook each patty for 3–4 minutes on one side until golden brown, then flip and cook for another 3–4 minutes.

For a delightful accompaniment, while the patties are cooking, blend one ripe avocado, a handful of fresh cilantro, the juice of one lime, and a pinch of salt in a small food processor or blender. Pulse until you achieve a smooth and creamy sauce.