Description
Adapted from Four Seasons Hotel, Santa Barbara
Ingredients
Scale
- 1 medium (10 oz/300 g) sweet potato or yam, washed
- 1 garlic clove, peeled and microplane-grated
- 2 tbsp (30 ml) minced red onion
- 1 tsp (5 ml) peeled and microplane-grated fresh ginger
- 2 tbsp (90 ml) extra virgin olive oil
- 1 cup (250 ml) canned chickpeas, drained
- 1/3 cup (75 ml) quinoa, cooked in boiling water for 8 minutes and drained
- 1/3 cup (75 ml) extra thick rolled oats, cooked in boiling water for 3 minutes and drained
- 2 tbsp (30 ml) whole wheat flour or gluten free flour
- 1 spring onion, chopped
- 1 tsp (5 ml) ground cumin
- 1 tsp Salt
- 1 egg yolk
Instructions
- Pre-heat oven at 350 degrees F.
- Wash (so not peel) and pierce sweet potato with a fork several times. Bake sweet potato in oven for 45 minutes, or until done.
- In a small sauté pan, cook the garlic, red onion and ginger in 2 tbsp (30 ml) olive oil for 3 minutes.
- Peel the sweet potato and place it in a blender or food processor with the chickpeas and blend until smooth. Transfer this mixture to a mixing bowl and add the cooked quinoa, oats, garlic/onion mix and the flour. Mix to combine.
- Add the spring onion, cumin, salt and egg yolk to the mixture and mix again to combine.
- At this point, the sweet potato mixture can be refrigerated for 1 to 2 days.
- Form 4 to 6 round patties, ½ inch (1 cm) thick.
- Place a sauté pan over medium heat and add 1 inch of olive oil. Cook sweet potato patties in the pan for 3 minutes on each side, or until lightly browned.
Notes
The equipment section above contains affiliate links to products I use and love!
