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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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