I don’t know what it is about sweet potatoes, but I love them. It would be a dark day when there are no sweet potatoes in my pantry.
I love them boiled, baked, fried, roasted, mashed, and in the patty form you see here.
These patties are really delicious with a tomato sauce, as seen here, or to replace the meat in a burger.
Don’t take my word for it though, make them and see. They are a little crunchy on the outside, and very soft on the inside. The sweetness of the potatoes, the sweet onions contrast beautifully with the black pepper. The sage and thyme just complete the symphony in your mouth.
Now, these are also baby-friendly. They are suitable for babies who have started solid foods. To feed these to babies, puree the onions and stir fry with the parsley before adding to the mashed potatoes. Also, for baby’s first foods, don’t fry them. Just feed them the mashed potatoes without the spices)
1kg of sweet potatoes
2 large red onions
Small handful of parsley
1 teaspoon of ground black pepper
1/4 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/2 teaspoon of ground coriander
1/2 teaspoon of ground sage
1/2 teaspoon of paprika
1 stock cube
1/2 teaspoon of salt
2 cups of coconut oil, for frying
Peel and cube the potatoes, and boil till very soft. Drain.
Peel and slice the onions thinly. Pour oil into a frying pan over medium high heat. After 1 minute, add the onions. Fry for 4 minutes (you can fry for longer, till the onions brown, if you like), remove the onions from the oil and drain. Remove the frying pan from heat.
Place the potatoes in a bowl, and mash. If you like, you can leave some lumps in the mash.
Add the onions, parsley, thyme, oregano, coriander, sage, black pepper, paprika, salt, and stock cube. Mix well.
Flour your hands to prevent sticking, and form the mixture into patties. Break the egg and whisk well.
Place the frying pan back over medium-high heat. Dip each patty into the egg, making sure to coat both sides, and fry. Fry for 2 minutes on each side, and place on paper towels to soak the oil.
Tips: don’t overcrowd the frying pan; doing so will reduce the heat of the oil, and will cause the patties to soak up more oil than they should.