I have been hunting for a lentil or bean pattie dish for quite a while, but most of the ones I have found, sound less than appealing. This variation was initially inspired by a chickpea one I discovered, however, the use of a legume and the herbs were about the only similarities. As my sister’s husband does not eat eggs, I substituted tahini as the ‘sticky’ ingredient, which worked perfectly with the sweet potato.
Stacey and I have been taking turns with the cooking, so these have become a weekly favourite. Since the first trial, I have made these on ‘my turn’ about 4 times. They are a perfect accompaniment to fresh hummus, which is a Tuesday treat at the health club cafe. The smoothest, creamiest one I have tried so far has been from ‘Ali Baba’s Caravan’ in Jaffa. That was a treat my brother-in-law returned with yesterday. Best eaten by the spoonful. Mmmmm….. I think the secret ingredient is the tahini that is made here, a few bottles of which will be in my suitcase upon my return. Delicious.
sweet potato white bean herb & quinoa patties
ingredients :
1 cup white (cannellini beans), soaked overnight or 1 can
½ cup quinoa (could use left-over, cooked)
1 cup water
3 med sweet potatoes, peeled and cut in chunks
olive oil
sea salt & fresh cracked black pepper
1 tab tahini + extra for consistency
1 large handful fresh coriander leaves
1 large handful fresh mint leaves
1 large handful fresh parsley leaves
1 tab. black and white sesame seeds (or all one type)
breadcrumbs/flour (for rolling)
oil for frying (I used olive oil)
Pre-preparation :
If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender.
Bring quinoa in 1 cup water to boil in a covered small saucepan, reduce to simmer until all water has been absorbed. Let sit, covered with a piece of paper towel between lid and pan until ready to use.
Place sweet potato chunks in a ceramic baking dish, add a drizzle of olive oil, sea salt and cracked black pepper and toss around. Roast in a 200 degree Celsius oven until tender. Turn once during roasting.
Assembling :
Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper in a large bowl. Mix together with a fork, mashing as you go. Add batches to a mini processor and pulse until all roughly combined (can leave some unprocessed for a rougher texture). Return to bowl. If the mixture is too sticky, add breadcrumbs for desired consistency to form patties.
Photo note: First attempt = a little sticky.
Spread sesame seeds and breadcrumbs/flour on a plate. Using a dessertspoon, pick up spoonfuls of mixture and drop onto sesame plate. Sprinkle seed mixture over pattie (prevents the mixture from sticking to hands), and using hands, form flat patties. Place on a dry plate and let sit in the fridge for approx. 30 minutes.
When ready to serve, heat oil in a pan, and fry patties on both sides until browned. Let drain on absorbent paper towelling before serving.
Serve with coleslaw, roasted beetroot or a raw beetroot and coconut palya and hummus or even better tucked inside warmed, fresh pitta with all of the above.
Goodness shared from Donna
