This recipe comes via my dear friend Amanda’s suggestion. She described how she made sweet potato patties, and I stole the notion, then made up my own recipe. The verdict? Pretty damn good.
1 large sweet potato
1 can organic chick peas
1 cup organic pearl barley
1 tsp chili powder (you could use fresh chillies, I just didn’t have any)
1/2 tsp ground coriander
1/2 tsp cumin
2 tsp mustard seeds
Wrap the sweet potato in aluminium foil, and bake in a 200 C oven for about half an hour. Remove and allow to cool. Meanwhile, boil pearl barley in water until soft. Unwrap foil and peel skin from sweet potato- it should fall away easily. If it doesn’t, it needs to cook longer. Chop unpeeled sweet potato into pieces, then place in a bowl. Add drained can of chick peas, drained cooked pearl barley, chili powder, coriander, cumin and mustard seeds. Mash until no whole chick peas remain and ingredients are well combined.
Take a small handful of the mixture, roll together, then flatten into a patty. Shallow fry in a pan with a small amount of olive oil.
Serve either as a burger, an open sandwich, or with vegetables.
I am going to attempt to freeze uncooked patties, so I’ll let you know how it goes.