You might have noticed by now my love affair with sweet potatoes… and what is not to love with all their rich flavour and nutritional profile… did you know that only one sweet potato offers 400% of our daily requirements on Vitamin A? Vitamin A is important for skin and eye health and also supports the immune system. they also have carotenoids which are antioxidants that neutralise free radicals and protect the cells from damage. But the best thing with sweet potatoes is by far their taste which I can only describe as a big warm hug. They are so delicious, I ended up eating the remaining mixture with a spoon as my patties were baking.
Ingredients (for 4 patties)
– 4 sweet potatoes, peeled and cut in chunks
-1 tsp of tahini
-2 tbs of tomato puree
– a handful of fresh coriander, chopped
– juice of one lime
-1 tsp cumin
-1 tsp spicy paprika
-2 garlic cloves, minced
-2 tbs of quinoa or buckwheat flour
-salt and pepper to taste
-1/2 an avocado, sliced and some rocket leaves to serve.
Preparation
– steam the sweet potato chunks for approx 15 mins until they are soft enough to be easily pierced with a fork.
-place the sweet potatoes in a large bowl and press with a fork until they are nearly smooth into a mixture. Add the rest of the ingredients and keep blending with a fork.
– Refrigerate for approx 20 mins so that they are easier to mould.
-Pre heat the oven to 200c and line a baking tray with parchment paper
– After 20mins mould the dough into 4 patties and place on the tray, spacing them
-dust some extra flour on top of the patties to make them crunchier and bake in the oven for 20 minutes and they turn golden
– serve with some rocket leaves and avocado slices