Sweet Potato Patties Recipe
Cooked rice adds texture to these sweet potato and cumin flavoured patties. We like to serve them with sweet chilli sauce and a salad. They could also be used to make veggie burgers.
Makes 8 patties.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
18g (1/3 cup) fresh breadcrumbs
50g (1/4 cup) rice
250g peeled and roughly chopped sweet potato (kumara)
1/2 small onion, finely chopped
1/2 cup frozen mixed corn kernels and baby peas
30g (1/3 cup) grated parmesan cheese
1/2 teaspoon ground cumin
1 clove garlic, crushed
1 large egg yolk (we use eggs with a minimum weight of 59g)
1 tablespoon chopped flat leaf parsley
Salt and pepper
1 tablespoon oil, for frying
Sweet chilli sauce, to serve
To make the breadcrumbs, place some day-old bread in a food processor and process to make fine crumbs.
Cook rice in boiling water according to the directions on the package. Drain well. © exclusivelyfood.com.au
Boil, steam or microwave sweet potato until tender.
In a large bowl, roughly mash the cooked sweet potato with a fork.
Add the breadcrumbs, rice, onion, pea and corn mix, parmesan, cumin, garlic, egg yolk, parsley, salt and pepper and stir until just combined.
Form mixture into eight patties.
Heat oil in a heavy based, non-stick frying pan over medium heat. Cook patties for about four minutes on each side until golden brown and cooked through.
Serve patties hot. Cooked patties can be stored in the refrigerator and reheated in the oven or microwave before serving. © www.exclusivelyfood.com.au