Rinse red lentils under cold water to remove impurities. In a pot, combine rinsed lentils with 2 cups of water and cook over medium heat until soft, approximately 15 minutes. Once done, drain and set aside to cool slightly.

Meanwhile, peel and cube the sweet potatoes, then boil them in salted water until fork-tender, about 10-12 minutes. Once cooked, drain and allow to cool slightly.

In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until they turn translucent, which should take about 5-7 minutes.

In a mixing bowl, mash the cooked sweet potatoes with a fork or potato masher. Add the cooked red lentils, sautéed onions and garlic, chopped herbs, cumin, paprika, salt, and pepper. Mix well until fully incorporated.

Shape the mixture into 2-inch patties and coat each with panko breadcrumbs, ensuring they are evenly covered.

To cook the patties, heat olive oil in a skillet over medium-high heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy. Alternatively, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through.