Sweet potato patties w/ garlic, yoghurt & lime
Patties so good they don’t even need a bun!
These patties are so good they don’t even need a bun - I eat them very happily on their own, with lashings of yoghurt and lime sauce. The trick with this recipe, I’ve found, is to go for nice chunky panko bread crumbs.
There seems to be no universal standard on panko bread crumb size, nor can I find a unit of measurement by which to calibrate my crumb selection. But, after sampling several bags of panko crumbs, I can confirm that they range from fine and flossy to big and chunky and that the chunkier crumbs add the most satisfying crunchy coating to these soft sweet potato patties.
Sweet potato patties w/ garlic, yoghurt & lime
Makes 6 large patties
Ingredients
1kg of sweet potato (peel left on) cut into 2-3cm cubes
6 Tbsp olive oil
1 tsp salt
1 red onion, very finely diced
1 large red chilli, finely diced
1 tsp dried marjoram (or 2 tsp fresh marjoram)
4 Tbsp plain flour
1⁄2 cup slivered almonds
2 1⁄2 cups panko breadcrumbs
A handful of roughly chopped almonds (to serve)
For the yoghurt and lime sauce
2⁄3 cup Greek yoghurt
2 Tbsp lime juice
2 tsp olive oil
4 cloves garlic, finely diced
A pinch of salt
Method
Preheat your oven to 200 ̊C conventional (180 ̊C fan forced).
Toss the chopped sweet potato with 4 Tbsp of olive oil and 1 tsp salt. Spread onto an oven tray and roast for 40 minutes or until the sweet potato is very soft and a little golden on the edges. Roughly mash the sweet potato, breaking up most of the chunks (don’t over-mash - leave a few chunks) and incorporating the remaining oil from the oven tray into the mix.
Transfer the mashed sweet potato to a large bowl and add the red onion, chilli, marjoram, plain flour and slivered almonds. Mix until well combined, then roll into 6 large patties.
Spread the panko bread crumbs out on a plate and dip each patty into the bread crumbs, covering it thoroughly on all sides.
Heat the remaining 2 Tbsp of olive oil in a heavy bottomed frying pan. Fry the patties in batches, flipping as they fry until each side is very crispy and golden. As you flip each patty, sprinkle a little extra salt on top.
While the patties fry, make your yoghurt and lime sauce by whisking together all ingredients in a small bowl. Serve the patties while crispy and hot from the stove, with a generous dollop of the yoghurt and lime sauce and some roughly chopped almonds scattered on top.
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