Vibrant cilantro chutney brings heat and lime tanginess to balance out the delicious earthy flavor of these creamy sweet potato patties. Crisp on the outside and packed full of fiber and antioxidants, hemp hearts and chickpea flour add extra protein to these nutritious and savory snacks. Delicious served hot with chutney, they’re also a welcomed addition to a green salad or wrap.
Tuber or not tuber
Sweet potatoes and yams are often mislabeled and confused for one another. Although both are a type of tuber, sweet potatoes and yams are quite different.
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Sweet potato Yam root tuber stem tuber 5 to 7 oz can grow up to 7 ft long and weigh 100 lbs orange, purple, red, or white flesh white or purple flesh smooth white, orange, purple, or red skin thick, rough, brown, or black skin sweet in flavor neutral in flavor and toxic if eaten raw
This recipe originally appeared on alive.com as “Crispy Sweet Potato Patties with Spicy Cilantro Chutney.”
Crispy Sweet Potato Patties with Spicy Cilantro Chutney
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Ingredients
Sweet potato patties
- 2 cups shredded sweet potato 3 small to medium sweet potatoes
- 1/2 cup grated carrot
- 1/4 cup finely chopped green onion green part only
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp ground chili pepper
- 1/2 cup chickpea flour
- 2 1/2 Tbsp avocado oil
Spicy cilantro chutney
- 1/2 cup cilantro leaves only
- 2 cloves garlic peeled and grated or finely minced
- 1 green chili stem removed and sliced
- 3 Tbsp filtered water
- 1 Tbsp chopped mint leaves
- 1 Tbsp hemp hearts
- 1 1/2 tsp lime juice
- 1/2 tsp peeled and grated gingerroot
- 1/2 tsp date sugar
- 1/4 tsp sea salt
Instructions
- Bring large pot of water to boil on medium to high heat. When boiling, carefully place whole washed sweet potatoes into pot and boil for 20 minutes or until sweet potatoes are fork-tender. Remove from pot and allow to cool.
- While sweet potatoes cool, make chutney. Add to small food processor, cilantro, garlic, green chili, water, mint, hemp hearts, lime juice, gingerroot, date sugar, and sea salt. Blend until smooth and set aside.
- Peel cooled sweet potatoes and grate with cheese grater. In medium bowl, add sweet potato, carrot, green onion, cumin, sea salt, coriander, turmeric, and chili pepper. Use hands to mash sweet potato mixture together. Once mashed and smooth, mix in chickpea flour. Divide mixture equally into 5 pieces and roll into balls. Gently flatten balls into patties 3 inches in diameter.
- To large skillet on medium to high heat, add avocado oil. Once hot, reduce to medium heat and add sweet potato patties. Sauté approximately 3 minutes; carefully lift patties to check if golden brown and crispy. Carefully flip patties and sauté for 3 minutes, or until golden brown and crispy on both sides.
- Serve patties hot with spicy cilantro chutney.
