sweet potato patties

Ricardo's recipe: Sweet Potato and Tofu Patties

Sweet Potato and Tofu Patties

(250 g) sweet potatoes, peeled and grated

oz g) firm tofu,

(120 g) feta cheese, crumbled

eggs, lightly beaten

cup g) unbleached all-purpose flour

2 onions, chopped

cup g) cilantro, finely chopped

coriander seeds

cayenne pepper

tbsp ml) vegetable oil

cup ml) tzatziki sauce

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper. 

In a large bowl, combine all of the ingredients except the oil. Lightly season with salt and pepper. 

In a large non-stick skillet over medium heat, cook a few patties at a time in the oil, using ¼ cup (60 ml) of the mixture for each, and flattening them as they cook. Brown on both sides, then drain on paper towels before placing on the baking sheet. 

Bake for 10 minutes or until cooked through. 

Patties

Meanwhile, in a small bowl, combine the tzatziki and mint. Season with salt and pepper. Serve the patties hot or at room temperature with the sauce and, if desired, a green salad.

Sauce

I am not crazy about tofu as it is OGM I would switch 
to chickpeas or lentils healthier.

Hello, can you freeze these? Or eat them cold? Thinking of school lunch boxes....

https://cdn.jwplayer.com/v2/media/yV0fUkVA

Keeping Herbs Fresh

Sweet Potato Patties – mildly spiced and slightly sweet patties with crispy outer and soft melt-in-mouth texture inside is an oh-so-delicious and kid-friendly healthy dish made with mashed sweet potato, peanuts and few spices. Vegan patties make a great dish to pack in a kid&#039;s lunch box or as a burger patty. 

Sweet Potato Patties

Garlic (chopped)

tsp Oregano

½ tsp Ground Cumin

42 gms/ ½ cup Crushed Peanuts (roasted and crushed)

Coriander (chopped)

Salt

Pepper

+ 3 tbsp plain/all purpose flour

Bread Crumbs

fry Oil

Water (adjust to get desired consistency)

Before you get started, scroll up a little and watch a quick recipe video.

Check the tips and tricks, notes for extra info and help.

In a deep bottomed bowl, add boiled sweet potato cubes, garlic, oregano and mash with a potato masher until sweet potato turns soft. Do not worry if there are a few bits left.

Now add plain/all-purpose flour, salt, pepper, crushed peanuts, coriander and combine until all the ingredients come together to form a dough.

Grease your hands with oil and scoop out the dough from a 1/4 cup. Shape it into round patties and place on a tray. Repeat the process with the rest of the dough.

Keep the tray of patties in the fridge for an hour to help hold them the shape and to prevent them from falling apart while frying.

After one hour take out the tray and keep it aside to fry.

Heat oil in a shallow pan over medium-low flame to fry patties.

In a small bowl, mix 1 tbsp flour with water to make a slurry. Ensure the slurry is lumpfree.

Now dip and coat both sides of each patty in flour slurry and then roll in breadcrumbs until well coated. Ensure to roll both sides and on edges

Once the oil is hot, drop patties in batches and fry for 3-4 minutes until golden brown. Flip and fry another side for a further 3-4 minutes and then take out patties from the pan and drain over a kitchen towel to remove excess oil.

Repeat the process for the rest of the patties.

Serve hot and delicious patties with any dip of your choice and watch how your kid would devour them!

https://www.youtube.com/watch?v=wDj3pGAl1b8

Sweet Potato Patties Vegan Recipe

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Sweet Potato Patties – mildly spiced and slightly sweet patties with crispy outer and soft melt-in-mouth texture inside is an oh-so-delicious and kid-friendly healthy dish made with mashed sweet potato, peanuts and few spices. Vegan patties make a great dish to pack in a kid's lunch box or as a burger patty. 

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Sweet Potato Patties Vegan Recipe

Sweet Potato Tikki is a delish snack that can be made during the period of Hindu fasting or vrat. These are basically sweet potato patties spiced with the usual Indian spices and herbs.

Sweet Potato Cutlet | Indian Sweet Potato Patties

potatoes ((shakarkandi), medium-sized)

ginger-green chili paste

arrowroot flour (or buckwheat flour

chaat masala

mango powder ((amchur powder))

lemon juice

roasted cumin (or cumin powder)

red chilli powder (or cayenne pepper)

¼ teaspoon Garam Masala

oil (for frying or add as required)

Rinse the sweet potatoes thoroughly in water.

Roast them in the oven till they are soft and cooked.

You can also boil them in a pan with water and salt.

Or else pressure cook with enough water and salt till they become soft.

To pressure cook place the sweet potatoes in a 3 litre pressure cooker. Add water as needed covering the sweet potatoes.

Pressure cook for 3 to 4 whistles on medium heat. When the pressure drops naturally in the cooker, then only open the lid.

Drain the water, let them cool and peel.

With a potato masher, mash the sweet potatoes well.

Add all the ingredients except oil. Mix well.

Shape into medium sized cutlet, tikkis or patties.

Pan fry the patties with oil till both the sides are well browned.

Garnish with some coriander leaves.

Serve Sweet Potato Cutlet with a chutney.

My recipe for sweet potato cakes with lemony tahini slaw is a delicious light dinner. Baked in the oven, the vegan sweet potato patties also have quinoa and hemp to make them extra satisfying. Plus, this recipe is gluten-free.

Vegan Sweet Potato Quinoa Patties with Lemony Slaw

tahini

lemon zest

garlic,

olive oil

Dijon mustard

maple syrup

salt and ground black pepper,

+ 1 tablespoon ice cold water

quinoa,

sweet potato flesh

hemp seeds

yeast

Old Bay seasoning

flat leaf parsley, roughly chopped

onion powder

garlic powder

½ teaspoon sweet paprika

½ teaspoon psyllium husk powder

avocado oil spray (or other oil spray of choice)

kale

dill parsley

lemon wedges

In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, Dijon, maple syrup, salt, and pepper. Then, add the ice water and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.

Preheat the oven to 375°F. Line a baking sheet with parchment.

Make the lemony tahini sauce:

Place the rinsed quinoa in a small saucepan along with 1 cup of water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.

Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary.

Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture in 4 equal portions. Lightly oil your hands and from each portion into a patty. Place each patty on the oiled parchment, giving each some space.

Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.

Make the sweet potato patties:

In a separate large bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.

Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato quinoa patty. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

Assemble:

was super excited to try this recipe! with some leftover cabbage and sweet potatoes, I thought this would be a great way to use them up. the lemony tahini dressing is the star here (in my opinion), although it does end up slightly bitter. I'd recommend making it a day before the cakes so the flavors can pull.

the cakes themselves weren't as successful as I'd hoped. I simply couldn't get them to stick together, so flipping them was nearly impossible. I tried to cook one in a pan just to see how that might work, and it was a disaster (lol). 

overall a fun recipe to try out, but labor intensive and not foolproof.

I stumbled upon your blog just yesterday, and instantly fell in love with your recipes! I made this for my partner and I tonight and I have to say it was delightful. Such a lovely meal!

I make these all the time. They come together pretty quick, and I love the flavor combination. the old bay and sweet potato combo is never one I would have done, but it tastes great. Love the sauce as well, but I'm a sucker for any lemon tahini anything. The only thing is, when I started making these, I didn't have psyllium husk or hemp seed, so I subbed those both for a tablespoon of chia seed, and now that's what I do as a matter of course. I'm only adding this comment in case someone was in a similar situation, ingredient wise, and was on the fence. They're great!

This recipe is truly incredible. I love making a batch and eating on them throughout the week, for any meal! I also add whatever sounds good to the patties, and have had success with finely chopped kale and beet greens/stems when I don’t have parsley. Roasted pumpkin seeds are also a lovely crunchy addition. Last time I made this I slow roasted some in-season cherry tomatoes until nice and jammy, then topped the patties along with that spot-on sauce. Exquisite. Thank you for such a wonderful recipe…one of my all-time vegan favorites!

I really love this recipe. It will be on regular rotation from now on. I replaced the Old Bay seasoning by some Southwestern spices mix (cause I didn’t have Old Bay seasoning) and it was delicious! Thanks for the great recipe.

This was great. I really loved the tahini dressing and slaw in particular.&nbsp;

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