Sweet potatoes are 10 times tastier than regular potatoes. Fact.
I was messing around in the kitchen and came up with these delicious fat free sweet potato patty things. Drizzle them in a (vegan) cucumber mint yogurt and serve them with mixed salad leaves. Voila – a light, healthy meal!
These were inspired by pakoras – an Indian snack that is traditionally fried, but I baked these ones to make them healthier. You could fry this mixture to reduce the cooking time. I’m not a big fan of frying stuff because a) it’s not very healthy and b) I hate when my skin gets splattered with hot oil and I get dozens of teeny tiny burns. Grrr! 😡
Serves: 4 as a main or 8 as a side
240g Sweet Potato, cubed
100g Regular potato (a rooster or something along those lines), cubed
220g Cooked canned chick peas, drained
3 spring onions
1/2 red bell pepper
Juice of 1/2 a lemon
1/4 cup tomato ketchup
1 tbsp dried cumin
1 tbsp garlic powder
1 tbsp mild curry powder
1/2 tbsp dried corriander
1 tsp dried chilli flakes
1/2 tsp salt
1/2 tsp turmeric
pinch of cayenne pepper
1. Line a baking tray with grease proof paper. Preheat the oven to 190°C.
2. Boil (or steam) the potato and sweet potato until mashable (about 10 mins).
3. Meanwhile, finely chop the spring onions (discarding the rooty bits and wilted tips, obviously) and squeeze out the lemon juice (or open the lemon juice bottle if you’re that type of person).
4. Put all the herbs and spices together in a little dish or cup. It’s better to do it that way rather than sprinkling them directly into a steaming hot pot because then the moisture from the steam doesn’t get in and make them all hard and crusty. Clever, eh?
5. Mash the potato, sweet potato and chick peas together in a bowl until most of the chick peas are completely mushed up.
6. Add the lemon juice, ketchup, herbs, spices and salt. Mix well to combine.
7. Mix in the chopped onion and red pepper – they should be finely diced.
8. This should be a consistency that sticks together easily when rolled into balls – so pretty smooth, apart from the onions and pepper and the odd chick pea that wasn’t mashed, and quite moist. Add a tablespoon or two of water or plant milk if you think you need to.
9. Using an ice-cream scoop or similar utensil, plop scoops of the mixture onto the baking tray.
10. Wet your hands with cold water and roll each scoop into a ball. Flatten down the balls slightly to form patties.
11. Bake in the oven (not the dishwasher) for 20 minutes, or until the tops are slightly brown. Turn and bake for a further 10 – 15 minutes until nicely browned.
12. Plate them up and serve with a sauce of your choice – I suggest vegan cucumber mint raita – I’ll post the recipe soon, or if you simply can’t wait you can google it and find if on a better recipe blog right now… Mango chutney from a jar works too.