My family devours these at breakfast, lunch, dinner or whenever they please.
It means I now have to double or triple the ingredients and find a bowl big enough to mix them all in!
It’s an idiot-proof recipe. (Why else would I even try?)
2 cups grated sweet potatoes (peeled)
6 oz tofu (grated if firm tofu, but I just squeeze the soft tofu if that’s what I have)
1 cup feta cheese – I use sour cream/Greek yogurt instead. Could also use coconut milk –whatever is available
5 eggs, lightly beaten
Half cup unbleached flour (or gluten-free substitute)
Half cup of corn
2 green onions, chopped finely
Half teaspoon ground coriander seeds
A pinch of cayenne pepper
¼ cup finely chopped coriander, if you have (not to worry if you don’t)
Salt to taste – if you wish
1. Mix all the ingredients together, sprinkling the flour last
2. Form a patty in your hands – very simply – you can flatten it in the saucepan
3. Quickly fry on both sides and place on parchment to remove oil
4. Place patties on fresh parchment paper on baking sheet
5. Bake at 350% for about 15 minutes. I let it stay in a bit longer and it still tastes good.
(Recipe changed by me, but original was in the Toronto Star)
DIPPING SAUCE Make a sauce of your choice, if you want.
For breakfast, I don’t use a sauce.
For lunch or dinner, I use a peanut sauce or Tzatziki with finely chopped mint. Really your choice.
Thanks to my friend Nory who provided the recipe for the peanut sauce to her idiotic friend, aka The Challenged Cook.
29 thoughts on “SWEET POTATO & TOFU PATTIES”
this sounds good. I am going to try it!
Cynthia, these sound fabulous and right up my alley. I’m going to print out and make sometime soon. Thanks!! Jeanne
Easy? So you say! Looks good though. I might try it.
If I can do it…
These sound wonderful, Cynthia, and modifiable to my dietary needs. Thank you!
That’s what I like. Given the times, you can substitute various ingredients. Hope you’re well.
All of us are OK here, so far. 🙂
So good to hear, dear Lavinia. Our regards to everyone, please, human and feline.
The first quarter blog post went out on April 1st. Now to get the rest of life in order. 🙂
Finally, a new post! Will be there soon. Thanks for letting me know.
Looks oh so good! Peanut sauce would be my favorite.
They sound delicious! Thanks for the recipe. We love sweet potato patties, but this recipe has more ingredients than we usually use. Yum!
You’re welcome. I like it for the nutritional value too!
Could pumpkin be substituted for the sweet potato, do you think? (My husband does’t like sweet potato.)
A sweet pumpkin, I’d think. maybe butternut or acorn squash? Let me know if you try it. I keep substituting ingredients depending on what I have here at home, but haven’t tried that yet.
One thing that’s going to come out of this isolation is that many of us are going to have some more recipes. And that’s all to the good. These sound fabulous.
Those look and sound fab. And I have a special set of spoons which will measure out the mysterious ‘cups’ for me these days so I can try it here!
Ahh. Do your recipes there not use ‘cups’ as a measurement? My challenge is when recipes call for a ‘pinch’ of anything.
Friend Cynthia –FB tells me it’s your BdAY –have a splendid one and maybe others will make a feast?
Lots of admiration, Rita
Thanks, Rita. so lovely to hear from you and know that you are well — I hope. Others will make a feast.
These sound really delicious! I occasionally make sweet potato fritters by breading mashed seasoned sweet potato and frying or baking them, but I like the idea of adding tofu for more protein. I am definitely the carb-centric kind of vegetarian who doesn’t get enough protein in my diet!
That looks yummy, Cynthia. Great comfort food for while we’re stuck at home. Thanks for the recipe!
I’ve got sweet potato burritos for dinner! – Oscar
It’s a health food!
I’ve had some sweet potatoes in my veg basket for… hmm… well a very long time, now I know what to do with them!