White Bean and Sweet Potato Patties

I do love patties, but I don’t tend to make them very often as they can be a little fiddly.  But I was inclined to work with this recipe (see here) as I really wanted something that would go with beetroot relish (see here), and I knew the combination of white bean/sweet potato/beetroot would be a perfect match (in my world!).  Of course a simple accompaniment of sweet chilli sauce and sour cream would be fabulous too.

The patties can be made a day in advance and kept in the fridge until ready to cook.  Just take them out 30 minutes before cooking to take the cold edge off them.

I prefer to use sourdough for patties as they add a “meatiness” and texture that I like, but if you wish to use another type of bread please go for a “firm” style like Pana Di Casa, Ciabatta, etc. and not a soft and spongy type.

With these patties I like to serve baked veggies (see here for my process), and they can be whatever you have in your fridge/pantry that you are trying to use up.  Get them going in the oven an hour or so before you plan to have dinner so that they can be ready at the same time as the patties, just remove them from the oven when ready, cover in Alfoil and they will stay warm for some time.   I also serve a simple green salad (in this case it was kale which I trimmed and worked some olive oil and apple cider vinegar into), and the combination of the patties, relish, sour cream, baked veggies and salad was delicious.  Even the “meat eating” boys in my family loved them!

You can serve these patties in buns too, and they are also great cold the next day for lunch.

Gina @ The Passionate Pantry

White Bean and Sweet Potato Patties

[cap id="attachment_4224" align="aligncenter" width="300"]Very nice![/cap]

The patties can be made a day in advance a day and kept in the fridge until ready to cook. Just take them out 30 minutes before cooking to take the cold edge off them.

I prefer to sourdough for patties as they add a bit of "meatiness" and texture that I like, so if you wish to use another type of bread please go for a "firm" style like Pana Di Casa, Ciabatta, etc. and not a really soft and spongy type.

With these patties I like to serve baked veggies (see main page for link to my process), and they can be whatever you have in your fridge/pantry that you are trying to use up. Get them going in the oven an hour or so before you plan to have dinner so that they can be ready at the same time as the patties, just remove them from the oven when ready, cover in Alfoil and they will stay warm for some time. I also serve a simple green salad, and the combination of the patties, relish, sour cream, baked veggies and salad is delicious.

You can serve these patties in buns as well, and they are also great cold the next day for lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 patties

Ingredients Method

Ingredients

  

• 250 g sourdough bread cut into chunks (or other firm bread of choice)
• 6 large basil leaves
• 10 g fresh parsley
  
  
• 2 x 400g tinned cannellini beans drained and rinsed
• 60 g lemon juice
• 1 x 60g egg
• 2 tsp sea salt flakes
• sprinkle of freshly ground pepper
  
  
• 300 g sweet potato peeled weight, cut into chunks
• 1 onion peeled and cut into quarters
• 2 cloves garlic peeled
• 20 g olive oil
  
  
• Ghee or coconut oil for frying

Method

 

1. Place bread, basil and parsley into TM bowl and mill 8 seconds / speed 8
2. Put aside, do not clean TM bowl
3. Add beans, lemon juice, egg and seasonings to TM bowl and blend 5 seconds / speed 5
4. Add to breadcrumb mix, no need to stir mix together yet, do not clean TM bowl
5. Add sweet potato, onion, garlic and olive oil to TM bowl and chop 3 seconds / speed 7
6. Scrape around bowl and sauté 5 minutes / Veroma / speed 1 / no MC
7. Add to the breadcrumb mix and stir all the ingredients together
8. Place into the fridge for 30 minutes to cool down which will make it easier to shape into patties
9. Using a ½ cup measure, dip the measure into a jug of water, then press the mixture into it using a knife to level it off, upturn the measure onto a tray lined with baking paper and use the knife to gently lever the pattie out … it should slip out in one piece … pat around the edges with wet fingers to even out the shape, then continue until all the patties are done
10. Add a little ghee or coconut oil to your pan and heat to moderate for a few minutes … you will need to top up a little of the ghee or coconut oil between batches of cooking
11. Add patties to the pan (do not overcrowd … I cook 4 at a time in my pan) and fry for 3 minutes each side, or until nice and golden
12. Remove the patties to a tray lined with baking paper and continue until all the patties are done
13. Serve with accompaniments of choice