Kumara (Sweet Potato) & Rice Patties
A lovely low fat vegetable entree or lunch, which is great served hot or cold. Nice for a picnic or served in a burger.
- Ready In:
- 1 cup basmati rice
- 500 g kumara (orange Sweet Potato)
- 3⁄4 cup frozen baby peas
- 3⁄4 cup zucchini
- 1⁄3 cup fresh breadcrumb
- 1 tablespoon ground cumin
- 1 garlic clove
- 1 egg
- 2 tablespoons fresh flat leaf parsley
- salt & freshly ground black pepper
- olive oil
- 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.
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What a nice surprise! I can't believe I had the stuff to make this but I did! Cleaning out the fridge and I had to use up sweet potato, rice and zucchini! I was skeptical, but this is such a nice lunch! I used brown rice but that was the only sub. Oh! bumped up garlic to 2 cloves after reading another review. Not dissapointed at all! Thank you! I am eating them with salsa and sour cream. Defenitly preffer them warm.
I had really high hopes for this recipe, but it just didn't work out for me. The patties wouldn't hold together...maybe shredding the zucchini would have helped. Also, they were a bit bland. I tried them cold in a pita with spinach and onion, and also hot with chili sauce and chutney. Sorry, but I don't think I'll be making these again.
I didn't expect it to be so good! Instead of peas and zucchini I used swiss chard - probably a little over a cup. Left the skins on the sweet potatos too. Made my own chili reduction sauce with red thai curry paste, rice vinegar, maracchino cherry syrup, soy sauce, and lemon juice. Excellent on a little bed of mixed greens! Thanks!
This was great. I didn't have zucchinni so I doubled the peas and it worked out fine. The cumin is a little overpowering, but good. We felt like it needed a liberal salting to bring out the best flavor. I also used garlic powder instead of a clover as I was in a hurry. This was pretty easy to make. I started with nothing and it was ready in less than 45 minutes. If you ahd some leftover rice and used canned potatoes it would be even faster. I can't wait to try this on a hamburger bun!