Sweet potato patties with kachumber
Sweet potato patties are made from roasted sweet potatoes mixed with spices, coated in breadcrumbs, and served with a refreshing kachumber salad. This vegetarian dish is easy to prepare and combines various flavours for a satisfying meal.
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.
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!
Sweet potato patties with kachumber FAQ:
Roast the sweet potatoes in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender. Make sure to check for softness with a fork.
You can substitute all-purpose flour with gluten-free flour, chickpea flour, or ground oats. Adjust the quantity as needed for binding.
The patties are done cooking when they are golden brown and crispy on both sides, usually after about 4-5 minutes per side in the skillet.
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Yes, you can prepare the kachumber salad in advance. However, it's best to add the Greek yogurt just before serving to maintain its freshness.
Cooking 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.
Nutrition Facts
4 ServingsCalories 550kcal
Protein 18g
Carbohydrates 110g
Fiber 13g
Sugar 20g
Fat 27g
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