Cook the lentils: Add the lentils to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then simmer for 18–22 minutes until tender but not mushy. Drain well and let cool slightly.

Cook the sweet potatoes: Steam or boil the cubes until fork-tender, about 12–15 minutes. Drain and let them sit in the hot pot for a minute to evaporate excess moisture.

Sauté aromatics: Warm 1 tablespoon olive oil in a skillet over medium heat. Cook the onion for 4–5 minutes until soft, then add garlic and cook 30–60 seconds more. Remove from heat.

Mash and mix: In a large bowl, lightly mash the sweet potatoes. Add the cooked lentils (mash about half of them), sautéed onion and garlic, herbs, spices, salt, and pepper. Mix gently to combine.

Bind the mixture: Stir in the egg (or flax egg), then fold in the breadcrumbs. The mixture should be moist but shapeable. If too wet, add more breadcrumbs 1 tablespoon at a time. If too dry, add a splash of water or a bit more mashed sweet potato.

Chill for structure: Cover and refrigerate for 20–30 minutes. This helps the patties hold their shape when cooking.

Form patties: With damp hands, shape into 8–10 patties, about 3/4 inch thick. Press gently to compact so they don’t crumble.

Cook your way: Pan-fry: Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook patties 3–4 minutes per side until golden and crisp.

Bake: Place on a lined sheet, brush tops with oil, and bake at 400°F (200°C) for 18–22 minutes, flipping halfway.

Air-fry: Air-fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until browned.

Serve: Enjoy with a simple yogurt-tahini sauce, avocado slices, crunchy slaw, or tucked into a bun with greens and pickles.