A Good Home, Cooking


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

Blog Photo - Sweet Potato Patty

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.