In a saucepan, add the rinsed red lentils and cover them with water. Bring to a boil and then simmer for about 15 minutes or until they’re soft. Drain any excess water.

While the lentils are cooking, boil the cubed sweet potatoes in a separate pot until they are fork-tender, about 10-12 minutes. Drain and let cool slightly.

In a large mixing bowl, combine the cooked sweet potatoes and lentils. Using a potato masher or a fork, mash them together until you reach a chunky yet cohesive mix.

Add the finely chopped onion, minced garlic, cumin, paprika, salt, and pepper to the mixture. Stir until everything is well combined.

Sprinkle in the breadcrumbs to help bind the mixture. With your hands, form small patties or fritters, about 2-3 inches wide.

In a skillet, heat some oil over medium heat. Once hot, carefully place the formed patties into the pan.

Cook for 4-5 minutes on each side or until they are golden brown and crispy.

Once done, remove from the skillet and let them rest on a paper towel to absorb excess oil. Enjoy warm!