sweet potato white bean herb & quinoa patties

26th March 2011

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)

Preparation 

1.  If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender.

2.  Bring the quinoa to boil in 1 cup water 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.

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.

4.  Roast in a 200 degree Celsius oven until tender.  Turn once during roasting.

Assembling 

5.  Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper in a large bowl – mix together with a fork, mashing as you go.

6.  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.

7.  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.

8.  Place on a dry plate and let sit in the fridge for approx. 30 minutes.

9.  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

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