Sweetpotato Patties - North Carolina Sweet Potatoes

Sweetpotato Patties

4 portions

300 g sweetpotatoes
100 g quinoa
100 g red lens
3 medium sized eggs
2 spring onions
100 g breadcrumbs
2 tbsp butter or frying oil
200 g colourful leaf salads
100g sprout mix
3 tbsp cider vinegar
1 ½ tbsp of water
2 tbsp maple syrup from Canada
3tbsp of olive oil
Salt, pepper, some curry powder

Directions

Directions:

1.       Cook the quinoa according to the package instructions. Cook the lentils in 300 ml boiling salted water until soft. Peel sweetpotatoes and grate into strips. Drain the quinoa and lentils and leave to cool.

2.       Coarsely mash the sweetpotatoes and lentils with the eggs. Mix in the quinoa. Clean and finely chop the spring onions. Add breadcrumbs with the spring onions, season with salt, pepper and curry.

3.       Form 8 patties from the mixture and gradually fry until crispy in hot clarified butter/frying oil while turning

4.       Wash and clean the lettuce leaves and drain well. Wash the sprout mix. Mix the remaining ingredients to a salad dressing, season to taste and marinate the salads with it.

Tip: Serve with sour cream and sprinkle with roasted walnuts or pumpkin seeds.

Preparation time: 60 minutes

Nutritional value

Energy:
620 kcal/ 2600 kJ
Protein:
20 g
Fat:
26 g
Carbohydrates:
73 g