Yesterday I posted photos of pickled zucchini slices. That recipe was all in aid of these – some of the most delicious, satisfying, make-your-belly-happy patties you’ll ever enjoy.
Sweet potato and brown rice serve as a base for a sweet, salty, spicy and peanut-y taste palette that is pure delight.
My version is a riff on a recipe from One Green Planet. I upped the seasonings and got rid of the bun.
I’ve posted three recipes here: the orange-peanut sweet potato and rice patties, the miso sauce you can use both to dress a side of slaw and drizzle on the patties (it also makes a fantastic stir fry sauce), and the slaw ingredients.
For the patties
2 medium sweet potatoes
1 cup cooked brown rice
A flax egg made from 1 ½ Tbsp ground flax mixed with 3 ½ Tbsp water
3 Tbsp orange marmalade
4 ½ Tbsp peanut butter (just peanuts-and-oil peanut butter –none of that stuff with weird ingredients like icing sugar!)
3 Tbsp soya sauce or tamari
2 -3 tsp Sriracha sauce
1 tsp ground cumin
1 tsp ground ginger
3 Tbsp mixed nuts or peanuts chopped (optional – for garnish)
For the dressing
3 Tbsp white miso
2 Tbsp unseasoned rice vinegar
2 Tbsp water
1 Tbsp soya sauce or tamari
1 Tbsp maple syrup
2 Tsp Sriracha sauce
For the slaw
1 kohlrabi peeled and grated. You will have about 1 ½ cups shredded kohlrabi. If you don’t have or want kohlrabi, use shredded green cabbage or napa cabbage.
1-2 green onions cleaned and sliced
4 radishes sliced
1 rib celery diced
1 carrot grated (optional)
1 small can water chestnuts drained and diced (optional)
Directions – the patties
Wash and dice the sweet potatoes into evenly sized pieces. You can peel the potatoes if you like, but it’s not necessary. Place the potatoes in a microwaveable dish and microwave for about 3-4 minutes until the pieces are soft. Once the pieces are cool enough to handle, mash them.
Preheat your oven to 400F.
In a large bowl, mix the rice and mashed sweet potatoes. Add the flax egg and use your hands to combine the ingredients.
Add the remaining ingredients and stir or use your hands to combine everything. I find it helpful to microwave the marmalade and peanut butter together for about 15-20 seconds to soften them up for easier mixing.
Form 3 very large or 4 large patties. The patties will be thick. Place them on a greased cookie sheet, or a cookie sheet lined with parchment paper, and bake for 20 minutes, then turn the patties over and bake another 15 minutes.
Because these patties are full of complex carbs, I preferred eating them with a dressing and skipped the bun. You could serve them on a bun with the slaw on top.
I sprinkled chopped mixed nuts on top for extra crunch and flavour.
Directions – the dressing
While the patties are baking, mix all the dressing ingredients in a jar or bowl with a lid. Use the dressing to pour over the patties and as the dressing for your slaw.
This dressing also makes a fantastic stir fry sauce.
Directions – the slaw
While the patties are baking, mix all the slaw ingredients together. Mix 2-3 Tbsp of the dressing into the vegetables and toss to combine.