You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!
1 large sweet potato (350-400g)
Juice from 1 lemon
1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)
1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)
1/2 cup gluten free flour (I generally go for tapioca)
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp smoked paprika
salt and pepper to taste
Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.
Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).
Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.
Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.
Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals – this will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.
Keep them cold until you’re ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.