Best 9 Sweet Potato Patties Recipes

SALMON AND SWEET POTATO PATTIES

Steps:

• Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
• Preheat oven to 180C (fan forced).
• Line 2 baking sheets with baking paper.
• Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
• Divide the mix into 16 equal portions and shape into patties.
• Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
• Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
• TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
• TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

SWEET POTATO PATTIES

Steps:

• Mix together the sweet potatoes, onion, coconut, flour, semolina, and syrup in a large bowl. Mix in the eggs. Form the mixture into 4 patties.
• Mix together the yogurt, half and half, pineapple juice, and cayenne pepper in a separate bowl. Set aside until serving.
• Heat the oil in a skillet over medium-high heat. Cook the patties in the hot oil until crisp, 3 to 5 minutes per side. Transfer to plate lined with paper towels.
• Serve patties hot with yogurt mixture on the side.

TUNA AND SWEET POTATO (KUMERA) PATTIES

Steps:

• Steam the kumera in the microwave until tender.
• Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
• Divide the tuna mixture into 8 equal portions.
• Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat.
• Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
• Divide among serving plates and season with salt and pepper.
• Serve with lemon wedges, fries and a garden salad.

KUMARA (SWEET POTATO) & RICE PATTIES

Steps:

• Cook the rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.

CHEESY BAKED ZUCCHINI, SWEET POTATO PATTIES

Steps:

• Preheat oven to 350 degrees.
• line cookie sheet with parchment paper and spray with nonstick spray.
• Mix first 9 ingredients together.
• Mixture will be somewhat loose.
• Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly.
• You should have 5 patties.
• Bake for 25 minutes.
• Meanwhile cook balsamic vinegar with honey till reduced in half.
• Remove patties gently from parchment paper and place on serving dish.
• Pour sauce into a small bowl and dip patties into sauce.

SWEET POTATO PATTIES

Steps:

• Be sure to have your rice cooked & cooled before you begin. This can happen at dinner the night before, at breakfast, or an hour before dinner. As long as the rice has cooled, it will be sticky enough to make into a patty.
• Stir together the rice, sweet potato, onion and salt in a large bowl. Allow it to sit for a few minutes, so that the salt can draw the moisture out of the potato & onion. Stir in enough flour to make the batter sticky, adding a spoonful or two of water if necessary. Form the mixture into tight balls, and squish slightly into a patty form.
• Heat a pan on medium, then add enough oil to coat the underside of each patty. Allow them to cook for 7-10 minutes, then flip. Cook another 5-7 minutes, and serve.
• These sweet potato brown rice patties can be served on their own, garnished with salsa and lettuce, on a bun as a burger, or many other ways. In the photo, I served them alongside some steamed kale, dressed with tamari and sesame seeds.

SWEET POTATO AND LENTIL PATTIES

Steps:

• Combine 1 1/2 cup water and lentils in a small saucepan; bring to a boil. Reduce heat, cover, and simmer until lentils are soft, about 20 minutes. Drain any excess water.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until soft, about 10 minutes. Drain.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until wilted, about 5 minutes more. Pour off any excess cooking liquid from the skillet.
• Combine lentils, sweet potatoes, broccoli, onion and spinach mixture, Colby-Monterey Jack cheese, and garlic in a large bowl. Mix well to combine.
• Whisk eggs, flour, vegetable seasoning, and black pepper into a smooth paste in another bowl. Mix paste into sweet potato mixture. Shape into patties.
• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Pan-fry patties, working in batches, until golden, about 3 minutes per side. Repeat with remaining oil and patties.

BASIL BUTTER SWEET POTATO PATTIES

Steps:

• Boil, steam or microwave the sweet potato until it is tender; drain.
• Mash the sweet potato with butter in a medium bowl; stir in the basil, nuts, garlic, cheese and breadcrumbs; when cool enough to handle, shape the sweet potato mixture into 8 patties.
• Heat the oil in a large pan, preferably non-stick, and cook the patties in 2 batches, until browned on both sides and heated through; serve with your choice of meats and salad greens.

SWEET POTATO PATTIES WITH ORANGE RELISH

Steps:

• In a large bowl, combine the sweet potatoes, eggs, brown sugar, butter and salt. Refrigerate for 1 hour. Shape into 12 oval patties; flatten to 1/2-in. thickness. Place walnuts in a shallow bowl; coat patties in nuts., Place on greased baking sheets. Bake, uncovered, at 425° for 25-30 minutes or until golden brown., Meanwhile, in a small saucepan, combine the cranberries, orange juice, brown sugar and honey. Cook and stir over medium heat until thickened, about 5 minutes. Stir in oranges and, if desired, walnuts. Serve with patties.