The final product- and in under 10 mins of work (today)
A few weeks ago, I posted a recipe for Sweet Potato Patties that came from an idea from my dear friend Amanda. Like all good, invented recipes, this one has improved as I’ve played around with it. I wanted to get some really healthy and yummy grains and sources of protein into it, so this is v. 2.0 of Sweet Potato Patties.
The best bit about this is that the patties freeze quite well. I put 6 at a time on a tray and froze them til they were no longer wet and could easily be put in plastic bags and stored. As the recipe makes about 16 patties, it’s a great one to save for the nights when you just don’t have the time or energy, but you still want to eat something yum.
Recipe after the fold.
The defrosted patties lose a little of their shape, but not too much
2 large sweet potatoes
1 brown onion
1 can of organic lentils
1 can of organic chick peas
1 cup pearl Barley
1 cup brown rice
1 tsp ground coriander seeds
1 tsp cumin
1 tsp chili powder
1 tbsp mustard seeds
(these are just the spices I used- use your imagination and pick a combination that tastes good to you)
Preheat oven to 180C/350F. Put sweet potatoes on a tray and place in oven. Cook until the skin turns quite dark and the insides are soft. Remove from oven and allow to cool. For a long time. Because, take it from me, gooey hot sweet potato can BURN.
While you’re waiting for the sweet potatoes to cool, fill two mid-sized saucepans halfway with water and bring to the boil. To one, add the pearl barley and rice. Cook until soft. In the other, place the drained cans of lentils and chick peas, and cook til soft. Drain both. It’s ok to drain them in the same colander because, from here on, it doesn’t matter if they get mixed up.
Dice the onion and shallow fry briefly until soft and translucent.
Peel the cooled sweet potato. The skin should just fall away, leaving you with the mushy insides. Place in a food processor. Add cooked chick peas and lentils, and blitz until combined. Add onion, pearl barley and brown rice, as well as all the spices, and again allow to run until the ingredients are well combined.
Line a tray with baking paper. Place a small egg ring or scone cutter on the tray, and fill with some of the mix, until about 2/3 inch thick. Repeat until tray is full. The patties, while quite soft, hold their shape well without need for egg (keeping the recipe totally vegan). Either shallow fry to eat immediately (I haven’t tried grilling them yet), or place in freezer and allow to freeze til they are no longer wet. Then wrap in plastic wrap and store.
To serve from frozen, remove and allow to defrost. I usually take them out in the morning before work, allowing them to defrost in the fridge during the day. Heat 1 tbsp of olive oil in a fry pan, and shallow fry the patties. Serve as a burger or open sandwich- I like mine on a slice of multigrain toast, with either sweet chili sauce or this awesome coriander, chili and lime mayonnaise (though that does render it non-vegan), and some rocket.