Last week, inspired by this recipe, I made some sweet potato patties for dinner. I added some homemade guacamole, some leafy greens and shredded cheese and sandwiched it all between some slices of sourdough – then, grilled it on the griddler like an epic grilled cheese. It was crunchy, tasty and surprisingly moist (the patties had me worried that it would be too dry).
Here’s the recipe!
Sweet Potato Patties
What you need:
1/2 cup lentils
1 large sweet potato, baked & peeled
2 Tbsp oil (for frying)
1 small onion
2 cloves garlic
1 large red chilli or jalapeno, deseeded & sliced thinly (optional)
1 small bunch of fresh cilantro, chopped
1 1/2 cups breadcrumbs (I made mine at home, you can use storebought or panko too)
Salt and pepper to taste
What to do:
Bake sweet potato. Peel, place in large mixing bowl. (If you’re short on time, you can boil the sweet potatoes too, but it will make them more dry).
In a medium pan, fry onions with 1 tbsp oil until translucent. Add garlic, lentils and chilli and fry for about 3 minutes. Remove from heat and mash with a fork. Add lentil mixture and cilantro to sweet potato and mash together.
Season with salt and pepper. Add egg & breadcrumbs into the mixture and mix well.
The mixture will be moist but you should be able to form patties. If it’s too wet, add more breadcrumbs. (I made my patties oval-shaped to fit the bread)
Heat 1 Tbsp oil in a pan over high heat.
Fry patties in the pan (you can do more than one at a time, but be careful not to overcrowd the pan) – making sure to flip over. Cook until browned on both sides.
Transfer cooked patties to paper towel. Cool for a few minutes.
If you’re making a sandwich:
Put patty on bread and top with your choice of toppings: cheese, homemade (or storebought) guacamole, sour cream, mustard, romaine lettuce, arugula.
Then, butter the outside of your bread and place on a griddler or pan. Cook until outsides are brown and cheese is melted.