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White Bean and Sweet Potato Patties

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 10 patties
Author: Gina @ The Passionate Pantry

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

Instructions

  • Place bread, basil and parsley into TM bowl and mill 8 seconds / speed 8
  • Put aside, do not clean TM bowl
  • Add beans, lemon juice, egg and seasonings to TM bowl and blend 5 seconds / speed 5
  • Add to breadcrumb mix, no need to stir mix together yet, do not clean TM bowl
  • Add sweet potato, onion, garlic and olive oil to TM bowl and chop 3 seconds / speed 7
  • Scrape around bowl and sauté 5 minutes / Veroma / speed 1 / no MC
  • Add to the breadcrumb mix and stir all the ingredients together
  • Place into the fridge for 30 minutes to cool down which will make it easier to shape into patties
  • 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
  • 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
  • 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
  • Remove the patties to a tray lined with baking paper and continue until all the patties are done
  • Serve with accompaniments of choice

Notes

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 use 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.