Tuesday, August 19, 2014

Sweet Potato YamBurger

There are many kinds of veggie burgers, and thousands of recipes which include pretty much every ingredient from the garden. I've had lentil burgers, rice, quinoa, bean, tofu, TVP, and in all of its forms. The texture of potato veggie burgers is the most exciting.  The outside is crunchy like a potato chip and the inside is delicate and soft like gnocchi.  If this can be done with regular potatoes, it should work with sweet potatoes too, right?  Oh yes!  

Sweet potatoes are as versatile as regular potatoes, and maybe even a little more so.  I recently went crazy and bought several kilos of these orange vegetables and am trying to figure out how to reinvent them into dishes which I've never tried before. 

This recipe started out as a simple potato fritter, or croquette, using some of my favourite south Asian ingredients, although they can be substituted for your favourites.   This patty can be eaten on its own, or in a bun / pita / wrap.   Pictured is a version which I call the YamBurger which is served with green papaya salad, pickled carrot, cilantro, cucumber, peanut sauce, garlic aioli on a chinese steamed bun.  It is just an example, and this recipe can be modified to suit your tastes.

The YamBurger at TO FOOD FEST. We replaced the Chinese steamed bun for a ciabatta for this show.  It turned out to be our most popular item at this particular festival! 

  • 1 large sweet potato 
  • 4 kaffir lime leaves 
  • 1 onion, chopped
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1 teaspoon each of ground cinnamon, cumin, coriander 
  • 1/2 cup flour 
  • 3 cups water
  • oil for frying 


Breading 
  • 1 cup panko 
  • 1/2 cup nutritional yeast 
  • 1/4 cup sesame seeds

Method

  1. Peel and dice the sweet potato. 
  2. In a large pot, add water and lime leaves and boil. 
  3. Insert a steamer and steam for 10 minutes, or until sweet potatoes are soft (you can also boil or microwave them).
  4. In a large bowl mash the sweet potatoes and add onions, spices and flour.  Mix well. 
  5. In a separate bowl combine the breading ingredients.  
  6. With clean hands grab handfuls of potato mixture, and form into patties, roughly 5 cm in diameter.  
  7. Coat each side of the patty in the breading mixture.  
  8. In a frying pan heat 1cm of oil on medium heat and add the patty, frying each side until golden-brown.  
  9. Drain on paper towel to collect excess oil.  
  10. Serve in a bun, or as you like it. 



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