Start by peeling and cubing your sweet potatoes into uniform pieces. Place them in a pot of boiling water and cook for 15–20 minutes until they are tender enough to easily mash with a fork. Once cooked, drain the sweet potatoes and transfer them to a mixing bowl.

In the bowl with the mashed sweet potatoes, incorporate the cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, and pepper. Mix these ingredients thoroughly until well combined. Gradually fold in the breadcrumbs until the mixture holds together and is ready for shaping into patties.

Using your hands, form the mixture into small patties about 2–3 inches in diameter. Ensure the patties are fairly uniform to promote even cooking. Place them on a plate or a baking sheet, making sure they are not touching.

Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is shimmering, carefully add the shaped patties. Fry each patty for 4–5 minutes on each side until they develop a golden-brown crust.

While the patties are frying, prepare your creamy avocado sauce. In a blender, combine the ripe avocado, fresh cilantro, lime juice, and a pinch of salt. Blend until you achieve a smooth consistency.

For the glaze, mix mango chutney with a squeeze of lime juice in a separate bowl until well combined.

Once the potato patties with lentils are ready, place them on a serving platter and drizzle generously with the creamy avocado sauce and the sweet mango chutney glaze. Garnish with additional cilantro.