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!
- 30 May 2024
- Cook time 70 min
- Prep time 20 min
- 4 Servings
- 17 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 13g | 35% |
| Sugar 20g | 21% |
| Fat | |
| Fat 27g | 30% |
| Saturated 4.62g | 15% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 1910ug | 212% |
| Choline 60mg | 11% |
| Vitamin B1 0.78mg | 65% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 50mg | 56% |
| Vitamin E 2.28mg | 15% |
| Vitamin K 100ug | 86% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.66mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1540mg | 45% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.37mg | 22% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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