Rinse 1 cup of red lentils under cold water, then boil with 3 cups of water for about 15 minutes until tender.

Peel and dice 2 medium sweet potatoes, boil until fork-tender, then mash in a bowl.

Combine mashed sweet potatoes with lentils, add breadcrumbs, salt, black pepper, and paprika, stirring until blended.

Form mixture into small patties about ½ inch thick and let rest for 10 minutes.

Fry patties in heated olive oil for 4-5 minutes on each side until golden and crispy.

For a lighter option, bake at 400°F (200°C) for 25 minutes, flipping halfway through.