I’m not a big fan of veggie patties as a general rule. My experience has been they don’t taste like the meat version they are meant to replace, so I’m not satisfied after eating it. But I recently cut down my family’s meat consumption, leaving me looking for a veggie main dish that isn’t pasta or rice. This recipe works because it doesn’t try to imitate any meat dish. The fritters have a unique taste and texture that is delicious and a bit surprising for the critical eater.
Sweet Potato Fritters (Makes 4-6 fritters)
1 tablespoon olive oil
½ medium onion, chopped
1 jalapeño, minced (seeds removed, if desired)
½ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon chili powder (or more, if desired for heat)
2 cups grated sweet potato
¾ cup bread crumbs
2 tablespoons lime juice
1 (15 ounce) can chickpeas, rinsed and drained
1 large egg
1. Preheat oven to 400. Line a baking sheet with parchment paper or spray with cooking spray.
2. Heat oil in large skillet over medium-high heat. Saute onion and jalapeño for 3 minutes. Add garlic powder, salt, black pepper, cumin, and chili powder. Saute for 30 seconds to 1 minute, until spices are fragrant but not burning. Add sweet potato. Saute 2 minutes more.
3. Put sweet potato mixture and remaining ingredients in a food processor. Pulse just until combined. Divide mixture into equal portions, shaping into 4-inch round patties that are about ½ inch thick. Place on prepared backing sheet.
4. Bake at 400 for 10-15 minutes or until browned and set in the middle. Serve with salsa and guacamole.
Nutritional Information (Amount per Fritter):
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 37 mg
Carbohydrates: 31 g
Fiber: 5 g
Sodium: 380 mg
Recipe Notes: Grate the potato on a large grater. Pulse it as little as possible in the food processor. If you pulse it too long, everything becomes mush and you lose any sort of texture in the fritter. Feel free to mix up the seasonings, but don’t worry about over doing it. The amounts I have may seem like a lot, but these seem to absorb seasoning and become bland quickly.
Source: Adapted from Cooking Light