Sweet Potato and Brown Rice Patties Recipe

This recipe for sweet potato patties features the creamy sweetness of yam, the nuttiness of brown rice, and small pockets of flavor created by the cilantro.

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Samantha Lowe
Samantha Lowe
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at www.samanthalowe.com/blog. A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.

I created this recipe for a friend of mine who is on a pseudo-paleo cleanse; fresh vegetables, fruits, organic meats and a select group of whole grains have become her ingredient repertoire when cooking.

However, this does not restrict the flavors she can enjoy.

This recipe illustrates this, with the creamy sweetness of yam complementing the nuttiness of the brown rice and small pockets of flavor created by the cilantro.

Serve with a dollop of sour cream, vegannaise, or whipped soft tofu for added texture and creaminess.

Yield: 4 servings

Sweet Potato and Brown Rice Patties

The creamy sweetness of yam complements the nuttiness of brown rice in these vegan patties, with small pockets of flavor created by the cilantro

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 onion, diced
  • 1 tsp cumin
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1/2 tsp tumeric
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1/2 tsp coriander powder
  • 1/2 tsp coriander powder
  • 1/2 tsp stevia
  • 1/2 tsp stevia
  • 2 cups brown rice, cooked
  • 2 cups brown rice, cooked
  • 2 large yams, cooked and mashed
  • 2 large yams, cooked and mashed
  • 1/2 tsp salt
  • 1/2 tsp salt
  • 1/2 lemon, juiced and zested
  • 1/2 lemon, juiced and zested
  • 1/4 cup fresh cilantro, optional
  • 1/4 cup fresh cilantro, optional
  • oil for cooking
  • oil for cooking

Instructions

  1. Toss the onion in the olive oil in a large frying pan. Cook on medium-high heat until browned and caramelized. Add the cumin, tumeric, red pepper flakes, and coriander powder and cook for another 30 seconds until fragrant. Remove from heat.
  2. Combine the yams, brown rice, salt, and lemon in a large bowl. Add the onion and mix until thoroughly combined.
  3. Heat a thin layer of oil in the frying pan on medium-high heat. Divide the yam mixture in to six and pat them in to oval shapes, 1/4-inch thick. Place them, 1-inch apart, on the frying pan. Cook for 3 to 5 minutes on each side, or until browned. Remove and serve over greens or on rice bread.
Sweet Potato and Brown Rice Patties

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