These delicious Thai Sweet Potato Patties are baked for a healthier option and are gluten-free. Loaded with healthy greens and spices, these little patties are sure to tempt your tastebuds. Serve with Asian coleslaw, salad, rice or vegetables of choice.
3 medium sweet potato grated (skin can be left on, wash well)
2 tablespoons x coconut oil
zest 1 lime
2 large leaves of silver beet finely chopped
2 free range eggs beaten
1 tablespoon fresh chopped coriander
2 tablespoons buckwheat flour
2 tablespoons almond meal
1 tablespoon honey
1 teaspoon sea salt
1 kaffir lime chopped finely (I also use a mortal and pestle to enhance flavour)
1/2 leek chopped finely
1 clove garlic crushed
1/2 tsp ginger powder
1/2 tsp turmeric powder
Preheat the oven to 180 degrees (fan forced).
Line baking tray with paper.
Grate potato then place in a bowl and mix in 1 teaspoon sea salt.
Stand for 15 minutes. Then drain the sweet potato by squeezing with a towel (a chux cloth is fine) - discard liquid.
In a fry pan on medium heat add coconut oil, silver beet, garlic, ginger powder and turmeric powder, cook, stirring frequently until the silver beet has wilted.
Mix all ingredients together in a large bowl.
Using wet hands create patties and place on lined tray.
Place in oven for about 25 minutes, carefully flip after 15 minutes with a spatula. Patties are cooked when they are golden brown. Enjoy.