These sweet potato patties are a fantastic weeknight dinner recipe. The perfect addition to any salad, bbq… you name it – roll on summer!
Easy to make and even easier to enjoy; these tasty Sweet Potato Patties really pack in the flavour and are bursting with plant powered goodness.
Not to forget you busy mums and dads; these Sweet Potato Patties are ideal for sneaking in the veggies for little tummies too – and you can customise the size to make them the perfect lunchbox size too.
Texture Tips
My ultimate top tip for this vegan recipe is to crisp up the quinoa in the oven first. Not only does this help bind the patties without the need for flour, but it also gives them the crispiest crumb coating. You definitely do not want to be skipping this step!
This super important step also means you can get the perfect crispy coating through baking, not frying the patties. Extra health points for you!
I wanted to avoid adding a flour to these Sweet Potato Patties so they are a little more delicate than say your average sweet potato burger (but a small price to pay I think for no added flour). To make them more robust you can add 1 tbsp of chickpea flour too or arrowroot starch if you prefer. They will firm up once cooled from the oven too.
Sweet Potatoes: the star of the show
The health benefits of sweet potatoes are definitely underrated. This humble little vegetable is packed with fibre and bursting with Vitamin A, C, and just about every other micronutrient you can think of.
Did you know the sweet potato and white potato are only distantly related too?! Sweet potatoes are considered to be healthier, and are much higher in antioxidants and vitamins. Plus, I think they have a tasty upper hand.
The best of both worlds!
Vegan & Gluten Free
Of course, this wouldn’t be Modern Food Stories if this recipe wasn’t healthy! These sweet potato patties are free of added sugars and sweeteners, and are gluten and dairy free too! Absolutely no nasties here; only gut-loving, plant-based goodness.
This recipe is also completely vegan; good for you, the planet, and 100% cruelty free. The cannellini beans and quinoa also help to pack in that plant protein to keep you full and satisfied.
The Flavours
These crispy quinoa patties wouldn’t be complete without a healthy kick of spice. Cumin and paprika are your secret weapons here guys, for those aromatic and spicy flavour notes.
Red chillis bring that fresh tasting bit of heat, which balances brilliantly with sweetness of the potatoes. White miso provides that umami saltiness – you definitely want to be using white miso for that mild, sweet flavour, not brown.
Serve with a refreshing slaw dressed in a healthy olive oil based dressing for that gorgeous colour pop. As well as a good dollop of dairy free yogurt for a cooling, creamy balance.
Crispy Quinoa + Sweet Potato Patties
INGREDIENTS
- 2 medium sweet potatoes, peeled (400g)
- 1 tbsp extra virgin olive oil
- 1/2 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 packet cooked quinoa (220g)(I like Merchant Gourmet Red and White Quinoa)
- 1 tin cannellini beans beans, drained + rinsed
- 1 tbsp sweet white miso I like Clearspring Organic Japanese Sweet White Miso
- 1/2 tsp smoked paprika
- 1 tsp ground cumin (I like to roast the seeds and grind for extra flavour)
- 1/2 fresh red chilli, finely diced
- 10 g fresh coriander, finely chopped
- Salt + pepper to taste
Slaw
- 60 g mangetout, finely sliced
- 1/2 cup red cabbage, finely sliced
- 1 cup white cabbage, finely sliced
- 50 g celeriac, finely sliced into matchsticks
- 30 g kale, chpped
- 8 g fresh coriander
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil if you like things nutty)
- 1 tsp red wine vinegar
- 1/2 tsp dijon https://biona.co.uk/product/biona-organic-dijon-mustard/
- 1/2 lime, juiced
- Salt + pepper to taste
Method
- Preheat the oven to 220C / 200 fan.
- Brush the sweet potatoes with a little olive oil. Place on a non stick baking tray lined with greaseproof paper. Bake for 35 - 45 minutes until soft inside. To speed this up you can par microwave for 10 minutes and finish in the oven for about 10 minutes or until soft.
- Heat 1 tbsp of olive oil in a pan. Fry the onion on a medium heat for about 3 minutes until soft. Add the garlic for 1 minute. Allow to cool slightly.
- Prepare the slaw buy mixing the mangetout, cabbages, celeriac, kale and coriander together in a bowl. Mix the dressing in a separate bowl (oils, red wine vinegar, dijon, lime, salt + pepper). Toss dressing through slaw and set aside.
- Place the quinoa on a clean baking tray lined with greaseproof. Bake for 15 minutes until slightly crisp, stirring once.
- Place the cannellini beans beans in a mixing bowl and squash with a masher, between your hands or pulse with a stick blender.
- When the sweet potatoes are cooked, scoop out the middles into the mixing bowl with the beans. Add the onion mix, 1/2 of crispy quinoa, miso, paprika, cumin, chilli, fresh coriander salt and pepper. Mix with your hands to combine. To make these even more robust you can add 1 tbsp chickpea flour if you wish. Don't worry they will be a little sticky at this point. Shape into patties with your hands.
- Roll / press the sweet potato patties in the remaining quinoa to fully coat and place back on a baking tray line with greaseproof. Spray generously with olive oil.
- Bake in the oven for 30 - 45 minutes to crisp up, carefully turning once after about 20 minutes. Serve with slaw and optional plant based yoghurt or Greek yoghurt if you prefer.
