Peel and cube sweet potatoes, boil in water for 15-20 minutes or until fork-tender. Drain and mash.

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

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

Heat olive oil in a non-stick skillet over medium heat. Fry patties for 4-5 minutes on each side until golden brown.

Prepare creamy avocado sauce by blending avocado, cilantro, lime juice, and salt until smooth.

Mix mango chutney with lime juice to create a glaze.

Serve fried patties drizzled with avocado sauce and mango chutney glaze, optionally garnishing with cilantro.