Prep 15 mins
Cook 30 mins
This yummy recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. When making patties, I often use well-greased egg rings. I have some that can be used in non-stick pans and place the mixture directly into these, then remove them when flipping the patties - with the help of two spatulas - to cook the reverse side.
- 2 medium sweet potatoes, coarsely chopped
- 40 g butter, softened
- 1⁄3 cup fresh basil, finely chopped
- 1⁄4 cup pine nuts, roasted
- 3 garlic cloves, finely minced or 3 garlic, to taste
- 2 tablespoons parmesan cheese, coarsely grated
- 1⁄3 cup stale whole wheat breadcrumbs
- 2 tablespoons olive oil
- 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.
I would have given these 4 stars, DH wanted to given them 2 so we compromised with 3 stars in the end. I loved the pine nuts and the garlic additions to the sweet potatoes, DH liked that less so personal preference is Everything. If like me you are more of a sweet potato lover my guess is that you will like this. My only complaint was that the mixture was very soft so was rather hard to fry in the patty stage without them breaking apart or squishing up in a soft ball... apologies that the photos look a little oily, the daylight was fading quite literally into darkness as I took the photos so I didn't have time to dab them with papertowels at all ... I did do that later and they were not so greasy to eat. Please see my rating system: 3 stars for a recipe that will more suit people for whom sweet potatoes are already a favourite. Thanks!