“From Cooking Light, these were suggested being served as veggie burgers with whole-grain buns and Boston lettuce leaves with chili sauce. I think they're too carb-rich for that but would make a nice starch side to have with greens and another protein like tofu or seitan. I guess that 3 or so sweet potatoes would be enough?”
READY IN:
45mins
SERVES:
6
YIELD:
6 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
  2. Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
  3. Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
  4. Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
  5. Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
  6. Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
  7. Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
  8. Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
  9. Repeat with the remaining oil and uncooked patties.

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