Sweet Potato Patties
You can never have too many hor d'oeuvre recipes, so give Sweet Potato Patties a try. This recipe serves 16 and costs 78 cents per serving. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 190 calories. This recipe is liked by 215 foodies and cooks. It is brought to you by My Whole Food Life. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of ground cumin, canned black beans, ears of corn, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is amazing. Similar recipes include Sweet Potato and Chickpea Patties, Salmon and Sweet Potato Patties, and Tunan and Sweet Potato (Kumera) Patties.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons adobo sauce from the can
1 (15-ounce) can black beans, drained and rinsed
4 chipotle chile in adobo sauce, finely chopped, and about
1 tablespoon coconut oil (for frying)
4 ears of corn, kernels cut off the cob
1 teaspoon garlic powder
2 teaspoons ground cumin
2 cups rolled oats
2 teaspoon sea salt
4 large sweet potatoes (about 1 pound each)
Equipment:
knife
oven
bowl
frying pan
plastic wrap
Cooking instruction summary:
Preheat the oven to 400F.Wash the sweet potatoes and poke with a knife to help to vent the stream when cooking.Bake for 45 to 50 minutes. Carefully squeeze the sweet potatoes at the end of cooking to make sure they give a bit and are cooked all the way through. If not, cook at 5-minute increments.Put the corn in a large bowl.Add the black beans, chipotle and adobo sauce, oats, cumin, garlic powder,and salt.Mix well, mashing the beans with a fork as you go.Scoop out the sweet potatoes and place the flesh in the bowl along with the other ingredients, except the coconut oil.Mix well.Form the mixture into about 16 patty shapes.At this point you may freeze the patties. Otherwise, heat the coconut oil in a skillet and cook two patties at a time, about 10 minutes on each side, until crispy. This helps the patties to stay together.Serve as aside dish or as a sandwichFreezing:If freezing some or all before frying, wrap each patty individually in plastic wrap.Stack the wrapped patties into a freezer bag. They will keep for up to 3 months.To prepare, take how many patties you desire out of the freezer and defrost in the refrigerator for an hour or so. They do not have to be completely defrosted before frying.Frying after freezing:Fry in hot oil as directed
Step by step:
1. Preheat the oven to 400F.Wash the sweet potatoes and poke with a knife to help to vent the stream when cooking.
2. Bake for 45 to 50 minutes. Carefully squeeze the sweet potatoes at the end of cooking to make sure they give a bit and are cooked all the way through. If not, cook at 5-minute increments.
3. Put the corn in a large bowl.
4. Add the black beans, chipotle and adobo sauce, oats, cumin, garlic powder,and salt.
5. Mix well, mashing the beans with a fork as you go.Scoop out the sweet potatoes and place the flesh in the bowl along with the other ingredients, except the coconut oil.
6. Mix well.Form the mixture into about 16 patty shapes.At this point you may freeze the patties. Otherwise, heat the coconut oil in a skillet and cook two patties at a time, about 10 minutes on each side, until crispy. This helps the patties to stay together.
7. Serve as aside dish or as a sandwich
8. Freezing:If freezing some or all before frying, wrap each patty individually in plastic wrap.Stack the wrapped patties into a freezer bag. They will keep for up to 3 months.To prepare, take how many patties you desire out of the freezer and defrost in the refrigerator for an hour or so. They do not have to be completely defrosted before frying.Frying after freezing:Fry in hot oil as directed
Nutrition Information:
covered percent of daily need
