Are you a fan of spicy and exotic flavors? I know I am! The combination of flavorful ingredients that you’ll find in my sweet potato coconut patties will have you hooked from the first bite.
Flavored with a tangy twist of lime zest, shredded coconut, and hot chili flakes, these savory pan-fried treats make a spicy and delicious vegetarian meal.
Whether you’re 100% vegetarian or you try to eat a meatless meal at least once a week (Meatless Monday, anyone?), you’ll love this unique take on the traditional vegetable patty.
Plus, this dish is super versatile. Not only it is a wonderful replacement for meat-based burger patties, they also make a fantastic meal served with salsa, dips, or chutneys instead.
Or, try forming the mixture into small balls instead of patties, to make a zesty alternative to falafel when you’re out of chickpeas, and serve stuffed into homemade pita pockets.
If you’ve already had your all-veggie day this week, why not serve these alongside some roasted chicken? I can tell you from personal experience that this is a perfect match.
When it comes to preparation, the sweet potatoes are sprinkled with salt, so they’ll shed some of their moisture. This makes the patties stick together much better. If your batter still turns out too thin, you can add an extra tablespoon of flour.
You can also change up the texture. Simply shred the sweet potatoes coarse or fine, according to your preference. Both ways will work, providing you with a new take on this fantastic vegetarian dish.
For a vegan option, replace the egg and yolk with your choice of flax egg (ground flax seed mixed with water), or a powdered egg substitute.
Cooking by the Numbers…
Step 1 – Assemble ingredients and shred sweet potatoes
First, assemble all of your ingredients and wash all of your fresh produce. Peel the sweet potatoes, and shred them on the coarse side of a cheese grater, or in the food processor.
Step 2 – Drain sweet potatoes
Place in a strainer set over a bowl, sprinkle with a teaspoon of salt, and set the shredded sweet potato aside to drain for 10-15 minutes.
Step 3 – Prepare scallions and citrus
While you’re waiting for your potato shreds to drain, finely chop the scallions or spring onions, both the white and green parts. Place in the food processor.
Zest your lemon or lime (I used a lemon the last time I made these, as depicted). Next, juice your citrus, and place the zest and citrus in the food processor as well.
Step 4 – Combine and blend ingredients
Add the coconut and chili flakes to the food processor, and pulse a few times, then turn on and continue to process until ingredients are finely ground and well combined.
Step 5 – Mix batter
Using a sturdy spoon or spatula, squeeze any remaining moisture out of the sweet potatoes and place in a large bowl with the coconut onion mixture.
Add the eggs, dust with 3 tablespoons flour, and stir together with a wooden spoon or sturdy spatula to combine well.
Step 6 – Form patties
Using your hands, form 8-12 patties of equal size, and dust with flour on both sides to prevent sticking.
Step 7 – Fry patties
Coat a large frying pan with oil and heat it up on the stove. Fry the patties until golden brown, about 8-10 minutes on each side, flipping occasionally. Ensure that the patties have cooked all the way through before serving.
Serve up this delicious dish for dinner tonight with your favorite condiments and sides, and tell me all about your favorite pairings in the comments!
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.