Crispy Sweet Potato Patties with Spicy Cilantro Chutney
Servings
5
Servings
5
Ingredients
Sweet potato patties
  • 2cups shredded sweet potato3 small to medium sweet potatoes
  • 1/2cup grated carrot
  • 1/4cup finely chopped green oniongreen part only
  • 1tsp ground cumin
  • 1tsp sea salt
  • 1/4tsp ground coriander
  • 1/4tsp ground turmeric
  • 1/4tsp ground chili pepper
  • 1/2cup chickpea flour
  • 2 1/2Tbsp avocado oil
Spicy cilantro chutney
  • 1/2cup cilantroleaves only
  • 2 cloves garlicpeeled and grated or finely minced
  • 1 green chilistem removed and sliced
  • 3Tbsp filtered water
  • 1Tbsp chopped mint leaves
  • 1Tbsp hemp hearts
  • 1 1/2tsp lime juice
  • 1/2tsp peeled and grated gingerroot
  • 1/2tsp date sugar
  • 1/4tsp sea salt
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve patties hot with spicy cilantro chutney.