Curried Sweet Potato Patties
created by Dr. P-J
4/29/22
4/29/22
Curried Sweet Potato Patties
by Dr. P-J
NOTES
The photo does not do the patties justice – I gave the pretty ones to Mike, and I took the ones that were not browned nicely and not very round. But they were delicious!
It is difficult to mess these up. They cannot be perfect, they cannot be overhandled, and they are still good if they are not well browned. Just make sure they are cooked all the way through.
Also pictured, Costco ribs, melon, fresh mint, and grapes.
This side dish is meant to utilize left over baked sweet potatoes. It is very quick to make, although flipping the patties is a bit of a challenge. All the measurements are a guess – I have never actually measured the ingredients. I just eyeball them and taste as I go.
THEREFORE:
All measurements are approximate. Fix it up the way you like it. Taste as you go.
Any kind of cooked sweet potato will do.
As a general rule, don’t salt other people’s food. Serve with salt and pepper.
PREPARATION NOTES
Servings: 4 patties, serves 2
Preparation time: 20 – 30 minutes
Difficulty: super easy
INGREDIENTS
2 cups cooked sweet potatoes
½ teaspoon curry powder
1 egg
2 teaspoons olive oil (or more as needed)
1 teaspoons butter
DIRECTIONS
Remove peels from cold or hot sweet potatoes, put in large bowl. Add curry powder; you may want more than ½ teaspoon. Add one egg.
Use a fork to mash the egg and curry powder into the sweet potatoes. Don’t mash it into puree, leave some chunks. Make sure egg and curry powder are well distributed.
Put the oil in your largest frying pan. If you do not have a large frying pan, use two. Or you could use a griddle, if you have one. Heat the oil on high, watching carefully, until a bit of water skitters (as for pancakes). Add the butter and move it around.
Using a large heat-proof rubber scrapper, divide the mixture into roughly four sections and scoop out the four sections onto the hot pan. Turn the heat down to medium. Mash the mound into four round(ish) 3/8” tall patties. You will be able to continue to shape them as they continue to fall apart. It will be okay.
Move the pan around so that each patty gets a turn over the hottest part of the pan. When they are well browned, flip them. Use two pancake flippers and good luck with that. If/when they fall apart, just shove them back together. Cook the other side. Cook them for at least ten minutes total, so that the egg is cooked. No one wants to eat raw eggs.
Adjust the heat so that you brown them without burning them and cook them all the way through. You can flip them again if need be. Plate first and you can pretty them up before you add other items.
Serve with salt and pepper.
by Dr. P-J
NOTES
The photo does not do the patties justice – I gave the pretty ones to Mike, and I took the ones that were not browned nicely and not very round. But they were delicious!
It is difficult to mess these up. They cannot be perfect, they cannot be overhandled, and they are still good if they are not well browned. Just make sure they are cooked all the way through.
Also pictured, Costco ribs, melon, fresh mint, and grapes.
This side dish is meant to utilize left over baked sweet potatoes. It is very quick to make, although flipping the patties is a bit of a challenge. All the measurements are a guess – I have never actually measured the ingredients. I just eyeball them and taste as I go.
THEREFORE:
All measurements are approximate. Fix it up the way you like it. Taste as you go.
Any kind of cooked sweet potato will do.
As a general rule, don’t salt other people’s food. Serve with salt and pepper.
PREPARATION NOTES
Servings: 4 patties, serves 2
Preparation time: 20 – 30 minutes
Difficulty: super easy
INGREDIENTS
2 cups cooked sweet potatoes
½ teaspoon curry powder
1 egg
2 teaspoons olive oil (or more as needed)
1 teaspoons butter
DIRECTIONS
Remove peels from cold or hot sweet potatoes, put in large bowl. Add curry powder; you may want more than ½ teaspoon. Add one egg.
Use a fork to mash the egg and curry powder into the sweet potatoes. Don’t mash it into puree, leave some chunks. Make sure egg and curry powder are well distributed.
Put the oil in your largest frying pan. If you do not have a large frying pan, use two. Or you could use a griddle, if you have one. Heat the oil on high, watching carefully, until a bit of water skitters (as for pancakes). Add the butter and move it around.
Using a large heat-proof rubber scrapper, divide the mixture into roughly four sections and scoop out the four sections onto the hot pan. Turn the heat down to medium. Mash the mound into four round(ish) 3/8” tall patties. You will be able to continue to shape them as they continue to fall apart. It will be okay.
Move the pan around so that each patty gets a turn over the hottest part of the pan. When they are well browned, flip them. Use two pancake flippers and good luck with that. If/when they fall apart, just shove them back together. Cook the other side. Cook them for at least ten minutes total, so that the egg is cooked. No one wants to eat raw eggs.
Adjust the heat so that you brown them without burning them and cook them all the way through. You can flip them again if need be. Plate first and you can pretty them up before you add other items.
Serve with salt and pepper.
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