Sweet potato patties with kachumber
Indulge in a delightful fusion of flavors with our Sweet Potato Patties with Kachumber recipe. Made using wholesome ingredients like ginger, coriander, spinach, and a medley of spices, these crispy patties are paired with a refreshing kachumber salad featuring tomatoes, cucumber, red pepper, and a tangy hint of lemon juice and spearmint. Perfectly complemented with a dollop of creamy Greek yogurt, this dish is a nutritious and delicious treat that’s easy to make and bursting with vibrant colors and textures. Your taste buds will thank you!
Cook time 70 min
Prep time 20 min
Ingredients:
4 sweet potatos1 tbsp ginger root
1/2 cup coriander leaves
1 tsp chili powder
2 tsp ground cumin
1/2 cup all-purpose white wheat flour
1 tsp curry powder
2 cups bread crumbs
1/3 cup olive oil
2 cups spinach
3/4 cup greek yogurt
2 tomatoes
1 cucumber
1 red pepper
1 onion
2 tbsp lemon juice
2 tbsp spearmint
Sweet potato patties with kachumber are a delicious and nutritious meal that's perfect for any occasion. This recipe combines the natural sweetness of sweet potatoes with a variety of spices, and the refreshing tang of kachumber, a traditional Indian salad. Easy to prepare and rich in flavor, these patties offer a delightful vegetarian option that's sure to please everyone at the table.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes. Cut them into chunks and place them on a baking sheet.
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes until tender. Once done, remove them from the oven and let them cool slightly.
- In a large mixing bowl, mash the roasted sweet potatoes.
- Add the grated ginger, chopped coriander leaves, chili powder, ground cumin, and curry powder to the mashed sweet potatoes. Mix until well combined.
- Stir in the all-purpose flour to help bind the mixture together.
- Divide the mixture into equal portions and shape them into patties.
- On a plate, spread out the bread crumbs. Coat each patty with bread crumbs, ensuring an even coating on all sides.
- Heat the olive oil in a large skillet over medium heat.
- Cook the patties in the skillet for about 4-5 minutes on each side until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the skillet.
- Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
- In a large mixing bowl, combine the diced tomatoes, cucumber, red pepper, and finely chopped onion.
- Add the Greek yogurt, lemon juice, and finely chopped spearmint to the vegetable mixture.
- Mix everything together until well combined. Season with salt and pepper to taste.
- Place the spinach evenly on the serving plates.
- Arrange the sweet potato patties on top of the spinach.
- Spoon the kachumber over the patties.
- Garnish with additional coriander leaves or spearmint if desired.
Tips:
- Make sure to thoroughly mash the sweet potatoes to ensure a smooth batter for the patties.
- Allow the patty mixture to chill in the refrigerator for at least 30 minutes before shaping and cooking; this will help the patties hold their shape better.
- Use fresh ginger root and freshly chopped coriander leaves for the best flavor.
- If you prefer a spicier patty, adjust the amount of chili powder to taste.
- Serve the patties hot and immediately after cooking for the best texture and flavor.
- Prepare the kachumber salad just before serving to keep it fresh and crisp.
- Use Greek yogurt to add a tangy contrast to the sweet potato patties and enhance the overall taste of the dish.
There you have it - delicious and flavorful sweet potato patties paired with a refreshing kachumber salad. This dish is not only simple to prepare but also packed with nutrients and vibrant flavors. Perfect for a healthy lunch or a light dinner, it’s a fantastic way to enjoy a wholesome, vegetarian meal. Enjoy!
Nutrition per serving
4 ServingsCalories 550kcal
Protein 18g
Carbohydrates 110g
Fiber 13g
Sugar 20g
Fat 27g
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