Sweet Potato Pecan Patties |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Cooking Light, these were suggested being served as veggie burgers with whole-grain buns and Boston lettuce leaves with chili sauce. I think they're too carb-rich for that but would make a nice starch side to have with greens and another protein like tofu or seitan. I guess that 3 or so sweet potatoes would be enough? Ingredients:
2 1/2 cups sweet potatoes (about 2 large or 3 medium) |
2 1/2 cups chopped onions |
3 garlic cloves (1 1/2 teaspoons minced) |
1 cup regular oats |
1 1/2 teaspoons ground cumin |
3/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1/2 chopped pecans, preferably toasted |
1 tablespoon olive oil, divided |
Directions:
1. Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
2. Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
3. Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
4. Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
5. Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
6. Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
7. Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
8. Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
9. Repeat with the remaining oil and uncooked patties.
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