Sweet Potato, Sage and Kale Patties

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IMG_0154This recipe for Sweet Potato and Sage Patties has been long time in the making, possibly as long as the Spices and Seasons cookbook. One of my best liked recipes from the book is the Kale and Potato Patties recipes, and quite often I am asked if they can be made with Sweet Potatoes or Yams. This weekend, I decided to actually model it out, and in the process offer you some ideas on how to swap sweet potatoes with potatoes.

Clearly, these are not the same. Despite the much sweeter taste, the yams or sweet potatoes are much healthier as they have a lower glycemic index than their whiter counterpart. Now, the sweeter taste is fun in certain things, however, in certain other dishes you need to tone it down a little. In Indian cooking, this is done with the use of a souring agent, either lime or powdered dried mangoes. Ok, before you accuse me to throwing strange terms at you, here is where I tell you about amchur or powdered dried mangoes. This adds a gentle tang to their patties rounding off to a lovely sweet and sour taste.

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The herb and seasoning base is crisp sage leaves, also found in abundance this time of the year. The rest is simply about mashing, shaping and frying. This will offer you a good seasonal treat that will be perfect for the seasonal thanksgiving or even Hannukah table. After all, fried does not always have to be a latke.

Sweet Potato, Sage and Kale Patties

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A colorful sweet and sour tasting patty with sweet potatoes, kale and freshly crushed peanuts.

Ingredients

  • 11/2 pounds of sweet potatoes or yams
  • 20 sage leaves
  • 2 tablespoons of oil plus more for frying the patties
  • Salt to taste
  • 1 teaspoon freshly ground cumin
  • ½ pound of fresh kale about 10 leaves (I use the red Russian variety)
  • ½ teaspoon cayenne powder
  • 11/2 tablespoons amchur
  • ¾ cup of crushed raw and unsalted peanuts
  • ½ cup of chickpea flour (besan)

Instructions

  1. Place the sweet potatoes or yams in a large pot with water and cook until just tender, do not overcook. This will take about 15 minutes, covered.
  2. In the meantime, heat the 2 tablespoons of oil and add the sage leaves and cook until crisp.
  3. Peel the yams or sweet potatoes and mash them. Crumble in the sage leaves and mix well.
  4. Add in the salt and the ground cumin.
  5. Add in the peanuts and cayenne.
  6. Finely chop the kale leaves using a food processor, mix this into the mixture and add in the chickpea flour.
  7. Carefully shape into patties about 3 inches in diameter.
  8. Heat oil in a skillet, about 1 inch in depth. Add in the patties without crowding the skillet. Cook them until crisp and turn. It should cook for about 2 minutes on each side.
  9. Carefully remove from the oil and drain on paper towels and serve hot.
http://food.lohudblogs.com/2014/10/27/sweet-potato-sage-and-kale-patties/

 

Kale, Sage and Sweet Potato Patties

(Recipe Inspired by the Spices and Seasons Cookbook)

Ingredients

11/2 pounds of sweet potatoes or yams

20 sage leaves

2 tablespoons of oil plus more for frying the patties

Salt to taste

1 teaspoon freshly ground cumin

½ pound of fresh kale about 10 leaves (I use the red Russian variety)

½ teaspoon cayenne powder

11/2 tablespoons amchur

¾ cup of crushed raw and unsalted peanuts

½ cup of chickpea flour (besan)

Method of Preparation

  1. Place the sweet potatoes or yams in a large pot with water and cook until just tender, do not overcook. This will take about 15 minutes, covered.
  2. In the meantime, heat the 2 tablespoons of oil and add the sage leaves and cook until crisp.
  3. Peel the yams or sweet potatoes and mash them. Crumble in the sage leaves and mix well.
  4. Add in the salt and the ground cumin.
  5. Add in the peanuts and cayenne.
  6. Finely chop the kale leaves using a food processor, mix this into the mixture and add in the chickpea flour.
  7. Carefully shape into patties about 3 inches in diameter.
  8. Heat oil in a skillet, about 1 inch in depth. Add in the patties without crowding the skillet. Cook them until crisp and turn. It should cook for about 2 minutes on each side.
  9. Carefully remove from the oil and drain on paper towels and serve hot.

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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