Sweet potato & tofu patties with avocado sprout salad and basil salsa

When I went to our local supermarket to buy the ingredients for this dish, I overheard two girls in the line at the cash behind me saying: “Wow, that looks really healthy!”And yes, it is really healthy and on top of that it tastes delicious. We adapted this recipe from Jamie Oliver’s 30-Minute Meals, in which he prepares a dish with fish cakes, salsa, sprout salad and  potatoes. In our version, we went the vegetarian route: pan-fried patties made with sweet potato, tofu and regular potato and served with basil salsa, an avocado sprout salad and rice. While I personally enjoy eating a good steak from time to time, I find the tastes in this vegetarian dish harmonize perfectly. Pre-made vegetarian burgers often try to emulate the taste of meat, which I personally find completely unecessary. Why not combine ingredients that work well together and highlight their own unique tastes?

Pan-fried vegetable patties are quite simple to prepare. Grate the vegetables, add some bread crumbs and one or two eggs to create a sticky mix. There’s just one trick to keep in mind: the mix of the grated vegetables must not be too dry, otherwise the patties will fall apart in the pan, nor to wet or they won’t get crispy. You can experiment with a lot of different ingredients. Try zucchini with feta, carrots with tofu, or – like in this recipe – sweet potato, normal potatoes, and tofu. What are your favorite combinations? Let us know in the comment section!

The Recipe

Makes about 12 – 15 patties for 4 people

1 sweet potato

2 small regular potatoes

200g medium hard tofu

1 onion

2 eggs

about 1 cup of bread crumbs

1 small bunch of chopped chives

mild tasting frying oil, e.g. sunflower oil

some butter (optional)

Grate the sweet potato and the white potatoes into a bowl, add a good pinch of salt and let the mix sit for about 10 min. This will draw out some of the water from the vegetables. Squeeze the vegetables in a sieve to remove the excess liquid. Put the mix back into a bowl. We pureed about half of the mix in a food processor to get a finer texture, but this step is optional. Add the finely chopped onion and the chives. Crumble in the tofu and mix everything together. Add some feshly ground pepper and salt to taste. Crack two eggs into the bowl and mix thorougly. Add bread crumbs until you have a mixture that is not too wet but still sticks together nicely.

Heat up some vegetable oil in a large frying pan. Don’t be too shy with the oil, if you use a bit more it gives the patties a nice crispy texture. If you want, add about a tablespoon of butter for a richer, heavier taste. Shape the vegetable mixture into flat patties using your hands and put them into the pan carefully. If your pan isn’t large enough to fit them all, do two rounds. Fry the patties on one side for about 10 min on low to medium heat. Don’t flip them too early, otherwise they’ll fall apart! Fry on the other side for about another 10 min until the patties are brown-golden.

Serve with cooked rice, an avocado sprout salad and some basil salsa. Garnish with some lemon (or lime) and some fresh basil leaves. Enjoy!

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Comments
6 Responses to “Sweet potato & tofu patties with avocado sprout salad and basil salsa”
  1. emmycooks says:

    That looks great! One of my favorite combinations is grated sweet potatoes, mashed chickpeas and mustard seeds.

    • wow, that sounds so good! a bit like a sweet potato falafel.

      We tried a baked sweet potato falafel from the LEON cookbook recently, but decided falafel should always be deep fried!

      But using mustard seeds, that is totally novel. a great idea.

  2. That plate of food looks really lovely – great recipe 🙂

  3. That’s one plate filled with not only healthy, but delicious and almost too beautiful to eat foods 😀

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