Sweet Potato Patties

September 5, 2009

Sweet Potato Patties

Wendy McCrady, Tucson CSA

1 cup cooked and mashed sweet potato
1 cup leftover sushi rice (short-grain white rice seasoned with seasoned rice vinegar)
1 tablespoon finely chopped roasted peanuts
1 teaspoon vegetarian “fish” sauce (Nuoc Mam Chay in Asian food stores – contains no fish)
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon minced cilantro
1 large basil leaf, minced
2 tablespoons whole wheat flour

Mix everything together thoroughly. Form into balls and flatten into patties. Cook until lightly browned on each side. I put mine in a George Foreman grill with a deep baking plate (and made the patties thin enough so the top wouldn’t stick to them), but they could probably be cooked in a nonstick skillet or baked in the oven, flipping midway during the cooking. On the grill, they took about 7-8 minutes per side. Serve with Sriracha sauce.

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