Yum. That’s the word that comes to mind when I think about this recipe. I’ve made it twice already and loved it even more the second time. It’s a great main course or side dish, and the chipotle seasoning gives it a good kick. And if you’re cooking for 2 like I am, you will have leftovers for awhile (which is always a bonus in my mind!). Another plus is when I think about patties or fritters or the like, I usually think about them being fried. But that’s the beauty of these gems, they’re baked! They’re crispy around the edges, but still tender in the middle, and the leftovers are super easy to heat up. The only thing that is a little funky with this recipe is the baking time schedule–but don’t let that scare you away, these are so worth it! Enjoy!
what you’ll need:
- 1/4 cup smart balance (or butter), melted
- 1 egg
- 2 tsp. chipotle seasoning
- 1/2 tsp. freshly ground sea salt
- 1/2 tsp. black pepper
- 2 Tbsp. whole wheat flour (or all-purpose)
- 3 cups grated sweet potato (I used 2 medium/large)
- 2 cups grated zucchini (I used 2 small or 1 large)
how you’ll do it:
line baking sheet with a silpat (or parchment paper)
using the palm of your hand, scoop out a handful of the mixture (about 1/2 cup) and press it into a patty; put on baking sheet
makes 12 loose patties
bake for 10 minutes and check on them. push any patties back together that have separated. reduce oven temperature to 350*. bake for 15 minutes. take patties out of oven and flip them over (I used 2 spatulas so they wouldn’t fall apart).
allow to cool slightly, serve immediately. Refrigerate any leftovers. I kept my in a Pyrex container with a piece of parchment paper between the layers to keep them separate. To serve leftovers, turn oven on to high broil. Heat 2 patties in the microwave for 30 seconds, then broil until the edges are dark brown. These keep well and reheat well-I ate these leftovers for 3 or 4 days!
Recipe adapted from here.