Start by peeling and cubing sweet potatoes. Place in a pot of salted water, boil for 15-20 minutes until fork-tender, drain, and mash.

In a mixing bowl, combine mashed sweet potatoes, cooked red lentils, onion, minced garlic, cumin, paprika, salt, and pepper. Fold in breadcrumbs.

Shape the mixture into small patties, about 2-3 inches in diameter. Place on a lined baking sheet.

In a skillet, heat olive oil over medium heat. Fry patties for 4-5 minutes on each side until golden brown. Transfer to paper towels.

In a blender, combine avocado, cilantro, lime juice, and salt. Blend until smooth, adding water if needed.

Mix mango chutney with extra lime juice in a bowl.

Serve warm patties drizzled with avocado sauce and mango chutney, garnished with cilantro.