Begin by bringing 1 cup of red lentils and 2 cups of water to a rapid boil in a medium saucepan over high heat. Once boiling, reduce the heat to low and cover, simmering for 10-12 minutes until the lentils are soft and most of the water is absorbed. Stir occasionally to prevent sticking, then remove from heat and let cool slightly before proceeding.

In a large mixing bowl, combine the cooked lentils with 1 grated sweet potato, 1 finely chopped onion, and 2 minced garlic cloves. Add spices such as 1 teaspoon of cumin, 1 teaspoon of paprika, and a dash of ground coriander, along with salt and pepper to taste. Gently fold the mixture together, incorporating 1/2 cup of chopped cilantro and enough flour to bind, letting it sit for 5-10 minutes for flavors to meld.

With clean hands, take portions of the sweet potato and red lentil mixture and shape them into palm-sized patties, making sure they are compact. Place the patties on a plate, ensuring they do not touch, and prepare them for frying.

Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the patties to the skillet without overcrowding. Fry for 3-4 minutes on each side until they are golden brown and crispy.

While the patties are frying, prepare the creamy avocado cilantro sauce. In a blender, combine 1 ripe avocado, 1/4 cup of fresh cilantro, 1 garlic clove, the juice of 1 lime, and 1/2 cup of yogurt. Blend until smooth, adding water gradually to adjust the consistency.

Once the SWEET POTATO & RED LENTIL PATTIES are crispy and golden, transfer them to a paper towel-lined plate to absorb excess oil. Serve warm, drizzling or topping the patties with the creamy avocado cilantro sauce.