One of my favourite food blog’s is called Sprouted Kitchen. From the culinary talents of Sara (the chef) and Hugh (her husband and photographer), each dish is meant to inspire its readers with recipes made from whole foods. Although not a vegetarian blog, many of the recipes focus on plant-based foods and natural ingredients. The blog was such a success that they recently released their cookbook, The Sprouted Kitchen: A Tastier Take on Whole Foods. Needless to say that it graces my bookshelf of cookbooks. If you’ve never checked out this blog, take a moment to do so. The photos are beautiful and the recipes so inspiring. I promise you won’t regret it.
One of my favourite recipes from Sprouted Kitchen are these sweet potato patties. Inspired by another of my favourite cookbooks, Ottelenghi’s Plenty, she played around with the ingredients of the original recipe to create her own unique take, and it’s nothing short of delicious. Golden crispy sweet potato patties served with a dollop of lemony herb yogurt sauce, it’s the perfect light lunch or meatless Monday dinner.
Sweet Potato Patties
Adapted from Sprouted Kitchen
1 3/4 lbs. peeled sweet potatoes, cut in large chunks
2 tsp coconut oil, plus more for cooking
1 leek, halved and thinly sliced
2 tsp low-sodium soy sauce
1 clove garlic, minced
3/4 tsp sea salt
Pinch of red pepper flakes
1/2 cup oat flour or unbleached all purpose flour
1 egg, well whisked
1/2 cup Greek yogurt
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
3 tbsp chopped cilantro or basil
2 tbsp finely chopped shallot
Pinch of salt and pepper
1. Steam the potatoes until tender. Set aside for 1 hour, to drain as much water from them as possible.
2. Warm the coconut oil in a large cast-iron skillet and sauté the leeks until soft and lightly golden brown, about 4 minutes. Set aside to cool.
3. Combine all the yogurt sauce ingredients in a small food processor, except the cilantro or basil, and blend away. Add the herbs and give it a few whirls to incorporate .
4. In a large bowl, add the sweet potatoes, soy sauce, garlic, salt, red pepper flakes and flour, and combine. The mixture should be tacky rather than wet. If it’s too wet, add a little more flour. Add the leeks and the egg and mix well.
5. Add enough coconut oil to the cast-iron skillet to coat the bottom and warm over medium heat. Make small patties with about 2 tablespoons of the mixture and add to the skillet, slightly flattening them. Cook until golden brown, about 7-8 minutes per side. The key to the golden colour we are looking for is to have enough oil in the pan. Too little and your patties will burn instead of brown. Remove from the skillet and place on a paper towel-lined plate. Repeat the process with remaining mixture, adding more oil to the skillet as necessary.
6. Serve with a generous drizzle of the yogurt sauce and a delicious green side salad.