Orange-fleshed Sweet Potato and Spinach Patties

There was a spinach sale earlier that day.

Let me begin with a disclaimer: we think about food a lot in our family. It’s something we enjoy, and something we experiment with. So, it came as no surprise when, later that day, my husband came home from a run and said, “While I was running I just thought of spinach patties!” Hmm, spinach and what, became the question. Well, sweet potatoes are a staple at our home, so it had to be done.

We had the most beautiful, orange-fleshed sweet potatoes at hand, and an army to feed.

What you’ll need:

• 2 – 3 orange-fleshed sweet potatoes, steamed
• 1 bunch of spinach, finely chopped
• 1 onion, finely chopped
• 1 cup coriander, roughly chopped
• 1 cup parsley, roughly chopped
• 2 tsp crushed garlic
• 1 tsp salt
• 1/2 tsp fine black pepper
• 1 tsp cumin
• 3 cups chana flour (chickpea flour)
• 1 tsp baking powder
• 2 flax eggs
• 1/4 cup water

• oil, for frying

What you’ll do:

1. Peel and grate the sweet potatoes. Putting it through a food processor with the grating attachment fixed, is the quickest and easiest way. Place them in a colander over a pot of boiling water for 5 minutes, to steam lightly.
2. Prepare flax eggs by combining 2 tablespoons of ground flaxseed with about 5 tablespoons water. Stir to combine. You’ll notice that it turns to a paste. Set aside.
3. While the potatoes are steaming, remove the spinach leaves from its stalks, and chop finely. Chop herbs.
4. Remove sweet potatoes from colander and place in a large bowl. Add spinach, herbs, spice, salt and garlic.
5. Add dry ingredients, flax eggs, and water.
6. Mix all ingredients together until it binds. Protip: because the spinach is raw, and it being a rough leaf, you may want to use your hand to aid the process 😉
7. Heat a non-stick pan on a fairly high temperature and add a few tablespoons of oil of choice. We used Rice Bran oil and found it to be light and subtle in flavour. Using a table or dessert spoon, scoop the mixture into the pan, frying 3-4 patties at a time. Flip after a minute or two, remove when done.

Makes 40 palm-sized patties. Now I know that that’s a large number, but of all cooking practices, frying things is my least favourite, so when I do, I fulfill my quota for a while, haha. These keep well and were combined with salsa and carmelised onions on brown rolls for yummy burgers that night… and the next day! 🙂