In a pot, combine red lentils with 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes until tender.

Drain any excess water and set aside to cool.

In a separate pot, boil sweet potatoes in salted water until fork-tender, about 10-15 minutes.

Drain and mash the sweet potatoes in a mixing bowl.

Add the cooked lentils, onion, garlic, cumin, coriander, salt, pepper, and cilantro to the mashed sweet potatoes. Mix until well combined.

Shape the mixture into patties, about 2 inches in diameter.

Coat each patty in bread crumbs.

Heat olive oil in a frying pan over medium heat. Fry the patties for about 4-5 minutes on each side until golden brown.

Transfer cooked patties to a baking sheet and keep warm in the oven at 200°F (93°C) while frying the remaining patties.

Serve the crispy sweet potato and red lentil patties warm with your favorite dipping sauce.