Spicy Sweet Potato and Lentil Sliders

These spicy vegan sliders are full of flavour and antioxidants from tender sweet potato and rich aromatic spices. Topped with juicy tomatoes and a crisp lettuce bun.
Prep Time18 minutes
Cook Time8 minutes
Total Time26 minutes
Servings: 10 people


For the patties

  • 1 large sweet potato, peeled and diced into 1-inch chunks
  • 1/2 small red onion, finely diced
  • 1/2 cup red split lentils
  • 1 clove of garlic, minced
  • 1 teaspoon of lemon zest
  • 1 teaspoon tahini
  • 2 teaspoons of chili powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of ground cumin
  • 1 tablespoon of coconut oil
  • Pinch of sea salt and black pepper

For the dressing

  • 3.5 tablespoons of coconut milk yoghurt
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of lemon juice
  • Pinch of sea salt and black pepper

To serve

  • 10 cherry tomatoes, thinly sliced
  • 2 baby gem lettuce, leaves separated, rinsed and dried
  • 1/2 small red onion, thinly sliced


  • Rinse the lentils in cold water. Bring 1.5 cups of water to the boil and add the lentils. Reduce to a simmer and cook for 10 minutes or until cooked through. Drain away any excess liquid and set aside to steam dry.
  • Add the diced sweet potatoes to a small pan of boiling water. Simmer for 5-6 minutes or until fork tender. Drain completely and set aside to steam dry.
  • Whilst the lentils and potatoes cook, heat half a tablespoon of coconut oil in a frying pan over a low/medium heat. Add the garlic and onion and sweat gently until tender then set aside to cool.
  • Add the sweet potato to a mixing bowl along with the lentils, garlic and onion, paprika, cumin, chilli powder, oregano, lemon zest, tahini, salt and pepper. Stir to combine then mash together well.
  • Divide the mixture with your hands into ten even portions, roughly a tablespoons worth, and shape into individual patties about 2 inches wide.
  • Heat the remaining coconut oil in the frying pan used to cook the onions over a medium heat.
  • Once hot, add the patties to the pan – you can do this in batches if required. Cook for 3-4 minutes each side or until hot through, crisp and golden.
  • Whilst the patties are cooking whisk together the dressing ingredients.
  • To serve, place each patty on a lettuce leaf and top with a layer of tomato and red onion.
  • Top each with a teaspoon of dressing and a further lettuce leave to finish.


Recipe by Emma Carter.