This sweet potato patties recipe is simple as it uses one of my most favourite vegetables – sweet potato. This is one of those meals you cook up when you need a hug from your food. Sweet potato is like the Mum of vegetables. It’s comforting, as well as a superstar at making your belly feel full, happy and relaxed when you’re sad or stressed (or maybe that’s just me).
Sweet potato is a complex carb. Complex carbs, unlike their simpleton relatives, are broken down slowly. This means that their energy is provided to you at a gradual, steady pace rather than all at once. This keeps you satisfied and helps you avoid those 3:30 pm must-eat-everything-in-sight munchies.
Well, that’s your little sweet potato lesson for the day. Enjoy this sweet potato patties recipe.
Sweet Potato Patties
- ¾ pounds sweet potato
- 1 cup flour besan
- 1 cup red capsicum diced
- 1 tablespoon ginger freshly grated/ground
- 1 handful basil leaves fresh, chopped
- ½ medium brown onion diced
- 1 teaspoon ground turmeric optional
- 2 tablespoons olive oil extra virgin, 1 tablespoon for patties, 1 tablespoon for cooking
- 1 pinch salt to taste
- 1 pinch pepper to taste
- Preheat fan-forced oven to 180°C. Prepare a baking tray with baking paper.
- Chop your sweet potato into cubes and transfer it into a steamer. Cook until soft enough for mashing.
- While you wait for your sweet potato to soften, dice, chop and combine all other ingredients required for the patties and put into a bowl.
- Once your sweet potato is softened, allow it to cool for a few minutes and then, using a masher, break down the sweet potato until it is free of any lumps or bumps. Combine this with your other ingredients mixing well to ensure that everything in the mixture is evenly distributed among the sweet potato. Once you have achieved this, roll your mixture into balls. You made need to flour your hands to prevent unwanted stickiness.
- Heat a frypan with 1 tablespoon of extra virgin olive oil for cooking. Place your patties in a heated fry pan, flattening with the bottom of a spatula. Cook for a couple of minutes on either side until you see them starting to colour. Once this has been achieved, transfer onto a baking tray and into the oven so that they can cook all the way through. You may want to cover the top of the patties with another sheet of baking paper to prevent the outer layers from burning/colouring too much. Be sure to put the patties on a lower shelf, as you will need the highest shelf for the almonds. Leave them to cook for about 10 to 15 minutes.