Kumara Sweet Potato Rice Patties Recipes

SWEET POTATO CAKES

Steps:

• To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.
• To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.
• Mash sweet potatoes in a mixing bowl until smooth.
• Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.
• Add salt and pepper, mix well and taste to make sure you have enough.
• Preheat a medium saute pan over medium heat. Add some vegetable oil.
• Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.

KUMARA (SWEET POTATO) & RICE PATTIES

Steps:

• Cook the rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.

CURRIED SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Pierce the sweet potatoes and then place on a microwavable plate in the microwave on high for 10 minutes.
• Finely dice the onion and fry in a large frying pan on medium heat. After a few minutes add crushed garlic and cook for a couple more minutes.
• Add the curry powder, garam masala, salt and chilli and cook for 30 seconds until fragrant.
• Drain the chickpeas and mash with the back of a fork in a bowl until roughly mashed, you can leave some whole for texture.
• Check the sweet potatoes are soft all the way through, if not cook for a few more minutes.
• Remove the sweet potatoes from the microwave and carefully slice open length ways. Scoop out the flesh, place in a bowl and mash until soft.
• Add the mashed chickpeas, onion and spices, flax eggs, chopped coriander, chickpea flour and nutritional yeast. Mix well.
• Wipe the frying pan clean and heat some oil. Take a tbsp of the patty mixture, roll into a bowl and press down gently to form a patty shape.
• Fry for a few minutes on each side until golden brown. I was able to fry 4-5 at a time.
• Keep cooked patties in the oven on a low heat to keep warm.
• Serve with mango chutney, yoghurt raita or your favourite curry!

BASIL BUTTER SWEET POTATO PATTIES

Steps:

• Boil, steam or microwave the sweet potato until it is tender; drain.
• Mash the sweet potato with butter in a medium bowl; stir in the basil, nuts, garlic, cheese and breadcrumbs; when cool enough to handle, shape the sweet potato mixture into 8 patties.
• Heat the oil in a large pan, preferably non-stick, and cook the patties in 2 batches, until browned on both sides and heated through; serve with your choice of meats and salad greens.