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Thai Sweet Potato Patties

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


  1. Preheat the oven to 180 degrees (fan forced).

  2. Line baking tray with paper.

  3. Grate potato then place in a bowl and mix in 1 teaspoon sea salt.

  4. Stand for 15 minutes. Then drain the sweet potato by squeezing with a towel (a chux cloth is fine) - discard liquid.

  5. 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.

  6. Mix all ingredients together in a large bowl.

  7. Using wet hands create patties and place on lined tray.

  8. Place in oven for about 25 minutes, carefully flip after 15 minutes with a spatula. Patties are cooked when they are golden brown. Enjoy.

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