Quickie Meal Sweet Potato Patties

Weird confession y'all ...

I'm not the biggest sweet potato fan.

I want to like them more, because they are crazy good for you, cheap and local...the trifecta!

There's just something about them that bugs me.

I don't know if it's that it's called a potato and reminds me more of a carrot, or that they smell like pie when they are baking and that screws with my munchie vibe.

All I know is, they make my mouth suspicious so I like to pair them with bold flavors and textures to keep their weird potato-carrot business at arms' distance.

Glad I got that off my chest.

Now, how about a sweet potato recipe?

This one is great for absorbing leftover rice.

Am I the only one who consistently cooks too much rice?

This is a five ingredient recipe, and I was pleasantly surprised by how complex the flavors were.

Initially, the plan was to bury the sweet potato flavor, but it's actually a nice pop of sweet against the savory/salty Old Bay seasoning.

Gather your bits...

2 cups cooked rice (I used short grain brown rice)

2 cups roasted sweet potato, peeled & cubed (you can sub a can of puree...no judgies)

1 Tablespoon fresh dill (or pretty much any fresh herb)

1 teaspoon Old Bay Seasoning

1 Tablespoon coconut oil

I always keep a smidge of coconut oil on hand...

Load your sweet potatoes into a food processor and pulse until chunky-smooth.

Throw in everything else and pulse until the rice is broken up, but not smooth.

Basically, you want it to look like this picture below.

At this point it's dealer's choice.

You can either patty them up right away, or put the batter in the fridge to firm up a bit.

You also have the choice of baking them @ 350 for 20 minutes, balling them up and dropping them into a fryer, or the faithful cast iron skillet sear (my personal favorite).

You can almost hear the sizzle.

These little suckers are great on their own, or on a bun with lettuce, tomato and pickles, as a side, as an entree, as a *gasp* salad topper...

I ate this batch over some arugula with a dollop of cashew cream and some fresh dill.

And I would do it again if provoked.

As always, if you try this recipe, let me know how it works out for you!

Viva la Veganuary!!!

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