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Sweet potato patties

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Recipe may contain gluten, milk, soy, egg and wheat.

These quick vegetarian patties are packed with sweet potato and feta for an easy lunch you can make ahead.

10 Ingredients


  • 165g (1 cup) roasted sweet potato (see notes)

  • 2 roast onion wedges, finely chopped (see notes)

  • 20g baby spinach, half finely chopped

  • 20g feta, crumbled

  • 1 tbsp finely chopped fresh continental parsley leaves

  • 1 tbsp plain flour

  • 1 tbsp olive oil

  • 1/2 avocado

  • 2 tsp fresh lemon juice

  • Greek-style yoghurt, to serve

4 Method Steps


  • Step 1

    Use a fork or potato masher to mash the sweet potato

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    (165g (1 cup) roasted sweet potato (see notes)) in a bowl. Add the onion (2 roast onion wedges, finely chopped (see notes)), chopped spinach (20g baby spinach, half finely chopped), feta (20g feta, crumbled), parsley (1 tbsp finely chopped fresh continental parsley leaves) and flour (1 tbsp plain flour). Stir to combine. Season.


  • Step 2

    Heat the oil (1 tbsp olive oil) in a frying pan over medium heat. Shape the mixture into 3 patties. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

  • Step 3

    Place the avocado (1/2 avocado) and lemon juice (2 tsp fresh lemon juice) in a bowl and use a fork to mash.

  • Step 4

    Arrange the sweet potato patties on a serving plate with the mashed avocado mixture, a dollop of yoghurt (Greek-style yoghurt, to serve) and remaining spinach. Season and serve.
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Recipe Notes

Check out Creamy Chicken and Roast Vegetable Salad for how to roast sweet potato and onion. To make ahead, cook the patties, cool then wrap in plastic wrap. Freeze. On Wednesday, thaw overnight in fridge. On Thursday, reheat and continue with step 3.

Enjoy this meal as part of a prepped-ahead lunch for the week. Enjoy Creamy Chicken and Roast Vegetable Salad on Monday, Vegetable and Feta Muffin Pan Frittata on Tuesday, Vegetarian Chickpea and Avocado Wrap on Wednesday, this recipe on Thursday and Healthy Chicken and Sweet Potato Soup on Friday.

On Sunday: Poach chicken and roast vegetables from Creamy Chicken and Roast Vegetable Salad. Make the dressing and combine most of the salad ingredients for Creamy Chicken and Roast Vegetable Salad. Cook Vegetable and Feta Muffin Pan Frittata. Make the smashed chickpea mixture for the Vegetarian Chickpea and Avocado Wrap. Cook these patties and freeze. Prepare the Healthy Chicken and Sweet Potato Soup and freeze.

Nutritional Information

Per serving

  • 617

  • 2582 kj

  • 42.7g

  • 9.6g

  • 13.6g

  • 12.2g

  • 40g

All quantities above are averages

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Vegetable and feta muffin pan frittata

Creamy chicken and roast vegetable salad