in my kitchen | smoky sweet potato and red pepper patties


we're really lucky that we never have to fight marlo on eating her vegetables. (really lucky, i know...) annoyingly though, she still eats dinner far earlier than we ever do. so, i often find myself reaching for those organic frozen veggie patties to serve along side a protein and fruit because i don't want to eat cold food later on and i'm no short-order cook. they're also incredibly convenient and easy to throw under the broiler for ten minutes when i've got a hangry toddler hanging on my leg.

however, i'm really sick of spending so much money on those damn things- especially considering marlo can knock back two at a time and she typically does. not to mention, it bothers me to no end that even though it's technically certified organic and i know exactly what's in it, i have no clue how much of which ingredient is in the patty. i mean, is it mostly spinach or is it mostly a filler, like rice or potato? huge difference in the nutrition of the two ingredients.

so, i took matters into my own two capable hands and came up with this recipe. if you make a batch on a weekend day and freeze them, they're just as easily prepared as the other guys and, what's even better, is that they taste a hell of a lot better. marlo took out two of them in five minutes flat. cilantro and all.

smoky sweet potato, lentil, and roasted red pepper patties
(makes six large patties)

one fully cooked sweet potato, skin removed
one tbsp white miso (optional, but marlo loves miso)
one cup cannellini beans, drained and rinsed
one tsp minced garlic
one large egg plus one yolk, beaten
one cup cooked lentils (any kind will do)
one red bell pepper, roasted, de-seeded, and skins removed
one-half cup frozen corn kernels, thawed
one tbsp chia seeds
one tbsp ground flax seed
handful of cilantro, chopped
one-half tsp cumin
one-half tsp smoked paprika
salt & pepper, to taste
one cup panko bread crumbs, plus one-half cup more for coating
two to three tbsp grape seed or olive oil

in a food processor, combine the roasted red pepper, the sweet potato, cannellini beans, garlic, miso, paprika, and cumin until fully combined. in a separate bowl, combine the lentils, corn, chopped cilantro, egg, and chia and flax seeds until well mixed. add the sweet potato-roasted red pepper mixture to the lentil mixture and fold together. add your panko bread crumbs and salt and pepper. 

let mixture sit in the fridge for about an hour to set. 

coat a shallow wide bowl or lipped plate with a layer of the remaining panko crumbs. form the vegetable mixture into patties. (i used my hands and eye-balled it for the amount but you could use an ice cream scoop if you want to be all fancy.) coat each side of the patty with a thin layer of the panko bread crumbs. set aside on a plate. (fyi- you can form the patties ahead of time and they can sit overnight in the fridge if need be. which, is exactly what i did because i was too tired to make them last night.)
to cook the patties, heat the grape seed oil over medium heat in a skillet (preferably cast-iron). when the oil is good and hot, add the patties carefully. they'll take about 4-5 minutes on each side to brown and crisp up. 

i served it with a dollop of avocado crema (avocado, lemon juice, extra virgin olive oil, salt, & pepper) and some cilantro leaves. 

*worth noting, it helps if you have a very thin, flexible spatula to help flip the patties because they can be quite delicate if you make them on the thinner side. 


the communal closet said...

Amazing recipe. Can't wait to try this on Sage.


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