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Recipe

Four Favourite Ways To Enjoy My Sweet Potato & Paprika Patties

I love quick and easy recipes, that don't require a lot of faffing! I'm all about simple ingredients and simple steps that combined make a delicious outcome!

These sweet potato and paprika patties are so versatile and can be enjoyed with different flavours depending on what you are combing them with. Instead of using paprika and spices, you could add basil, oregano and thyme to give an earthy Italian flavour. 

Here are four of my favourite ways to enjoy these patties all can be made vegan if you should wish.

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Ingredients For the Patty

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Makes: 2 Cakes (Vegan)

2 Medium Sweet Potatoes

¼ tsp Chilli Flakes

¼ tsp of Garlic Powder

1/2 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

Drizzle of Extra Virgin Olive Oil

2 tsp Tahini

A Squeeze of 1/2 a small lemon

4 Fresh Crushed Basil Leaves

Generous Pinch of Salt and Pepper

Pinch of Wholemeal Flour (I Use Brown Rice Flour ) 

To Make Potato Cake

Preheat your oven to 180˚ C

Peel and chop the sweet potatoes then boil in a pan for around 15 minutes

In a medium size bowl add all the spices, olive oil and tahini and the squeeze of half a lemon.

Drain the potatoes and add to the bowl with the spices and mash together.

Divide the mix into two, and mould into little cakes (around the size of the palm of your hand)

Dust a little flour over the top and edges to help crisp

Place on baking parchments and place in the oven on a low shelf for around 20 minutes.

Take out the oven, and enjoy! 

Sweet Potato Burger Open Sandwich With Crunchy Celery, Pomegranate Seeds, Topped With Peppery Rocket 

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The sweet potato & paprika is brought alive with the nomination of houmous. To be honest I don't think there is much that houmous doesn't go well with... but getting back to the recipe. With the patty being moist and soft in texture I wanted to add some crunch with finely chopped celery and really enhance the sweetness with the pomegranate seeds. The peppery cress and rocket make this whole stack a mixture of sweet and savoury!

 

Brunch Sweet Potato Stack With Spinach & A Perfectly Poached Egg  

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This is a great way to enjoy brunch! Whether you're meeting friends, waking up late or needing a post morning gym meal this is a great way to get healthy fats and proteins in all before midday! 

For this version I usually add a leave out the cayenne pepper and a little less paprika to really bring out the flavour of the poached egg. I toasted a wholewheat slice, added a handful of fresh spinach, added the sweet potato patty then finished it off with a perfectly poached egg. Sprinkle a little black pepper and cress and enjoy!

 

 

Sweet Potato Mini Patties With Fresh Basil, With Avocado, Pomegranate Seeds, Baby Spinach On a Kallø Rice Cake 

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After working on a collaboration with Kallø they sent me a batch of their fantastic products (mainly their rice and corn cakes.) For a lighter lunch idea I used a rice cake for the base, added half a small sliced avocado, some baby leaf spinach with a few pomegranate seeds and cress. I drizzled a tsp of tahini over the top to really compliment the sweet and savoury flavours.

In the Sweet Potato Patty I added four crushed fresh basil leaves, a 1/4 tsp of dried sage and 1/4 tsp dried thyme. I leave out the paprika and cayenne pepper to really bring out the Italian Herbs.

 

Chunky Sweet Potato Burger With Houmous, Greens & Crunchy Raddish 

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There is nothing more satisfying then the crunch of a jam packed burger, especially when you're craving something indulgent. The wonder of this stack is even though it hits the spot, feels indulgent and certainly fills you up, it's still incredibly healthy!

Swap white bread for wholemeal, if you're not making your houmous then buy a lower fat option and have a salad on the side instead of chips.

For the patty, I like them thick and chunky when adding to a burger so for these i add around 2 tbsp of tahini with 1 tbsp of flour added to the mix. This helps the burgers be a little fluffier and smoother in texture.

If you are cooking the patties a little fatter then usual, add an extra 10 minutes in the oven, careful not to burn the edges.