Boil the sweet potatoes: Add the peeled, cubed sweet potatoes to a pot of salted water. Boil until tender, about 15 minutes. Drain well, then mash in a big bowl.

Cook the red lentils: In a separate pot, combine red lentils with enough water to cover by a couple inches. Simmer until soft, about 10 minutes. Drain thoroughly and stir into the mashed sweet potatoes.

Sauté the aromatics: In a pan, sauté the chopped onion and minced garlic over medium heat until translucent and just golden at the edges, then add to the sweet potato-lentil bowl.

Season and bind: Add breadcrumbs (or oat flour), cumin, paprika, salt, and pepper. Mix until fully combined and holds together.

Form the patties: Scoop out portions (about 1/4 cup each) and shape into patties. Flatten slightly.

Pan-fry to crispy glory: Heat olive oil in a frying pan over medium heat. Fry patties 3–4 minutes per side until golden brown and crispy.

Serve warm as a snack, tucked into a bun, or over greens with dressing. Leftovers reheat well.