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 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, 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. It is 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

½ cup cooked quinoa

1 cup water

3 medium sweet potatoes, peeled and cut in chunks

olive oil

sea salt & freshly cracked black pepper

1 Tbsp tahini + extra for consistency

1 large handful fresh coriander leaves

1 large handful fresh mint leaves

1 large handful fresh parsley leaves

1 Tbsp black and white sesame seeds

breadcrumbs/flour (for rolling)

oil for frying

preparation

  1. If using the pre-soaked, dried white beans, bring to a boil in water and reduce to a simmer until beans are tender—1 – 2 hours.
  2. In a covered small saucepan, bring the quinoa to boil in 1 cup water, then reduce to simmer until all the water has been absorbed. Let sit, covered with a piece of paper towel between the lid and pan, until ready to use.
  3. 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, turning once during roasting.

assembling

  1. Add beans, quinoa, sweet potato, tahini, herbs, salt, and pepper to a large bowl. Mix together with a fork, mashing as you go. Then, add in batches to a mini processor and pulse until roughly combined (you can leave some unprocessed for a rougher texture). Return to bowl. If the mixture is too sticky, add breadcrumbs for the desired consistency to form patties.

Photo note:  First attempt = a little sticky.

  1. Spread sesame seeds and breadcrumbs/flour on a plate. Using a dessert spoon, pick up spoonfuls of the mixture and drop them onto a sesame plate. Sprinkle seed mixture over patties (this prevents the mixture from sticking to hands), and using hands, form flat patties.
  2. Place on a dry plate and let sit in the fridge for approx. 30 minutes.
  3. When ready to serve, heat oil in a pan and fry the patties on both sides until browned. Drain on absorbent paper towel before serving.

Serve with coleslaw, roasted beetroot or a raw beetroot salad, hummus or even better tucked inside warmed, fresh pitta with all of the above.

Goodness shared from Donna