July 4, 2016

Roasted Sweet Potato and Red Pepper Veggie Patties

Budget Friendly, Dairy Free, Dinner Party, Gluten Free, Mains, Picnic, Recipes, Vegetarian

Considering I’m always feeding you guys sweet recipes, I thought I’d change it up a bit and give you these roasted sweet potato and red pepper veggie patties!

They are actually very simple to make, and are perfect for those of you who like to batch cook and have something to throw into your lunches or dinners throughout the week. I’ve also frozen and re-heated them and they still tasted absolutely delicious.

My favourite way to eat them is on a bed of massaged tahini kale, topped with some mashed avocado and lime. So fresh!

Sweet Potato and Roasted Pepper Veggie Patty

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Cook time

45 mins

Total time

45 mins

Serves: 6 patties

Ingredients

1 small sweet potato, chopped into 2.5cm (1inch) cubes
1 small parsnip, chopped into 2.5cm (1inch) cubes
1 large red pepper, chopped into 2.5cm (1inch) cubes
2 cloves garlic, peeled
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon garam masala
½ teaspoon salt & pepper
1 tablespoon avocado, sunflower or rapeseed oil
100g (1 cup) cooked moong beans
50g (1/2 cup) grated carrot
1 tablespoon chickpea flour
1 tablespoon chopped parsley

Instructions

Preheat your oven to 175ºC/350ºF and line a baking tray with baking paper.
Toss together your chopped sweet potato, parsnip, pepper garlic, spices, salt, pepper and oil and spread evenly on the baking tray.
Bake until tender, about 30 minutes, then let cool for a few minutes before placing a food processor with remaining ingredients.
Scoop about 2 tablespoons worth of the mixture onto the baking tray, shaping them into patties.
Bake for 10-15 minutes until set, and let cool slightly before serving.