Ingredients
Units
Scale
- 5 sweet potatoes
- 1 tbsp ground flax seeds
- 1 cup of brown rice flour
- 3–4 cloves of garlic, minced
- 1 small chili, minced
- 3 tbsp nutritional yeast
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- salt, pepper
For the sunflower seed cheese:
- 1 cup of sunflower seeds, soaked
- 4 tbsp nutritional yeast
- 2 cloves of garlic
- 1 lemon, juiced
- salt, pepper
Instructions
- Pierce sweet potatoes with a fork or knife, then bake at 200°C/400°F for 45-60 minutes, or until soft (baking time depends on their size). Set aside until cold enough to handle.
- Mix together ground flax seeds and 4 tablespoons of water. Set aside for 5 minutes to thicken.
- Once sweet potatoes cooled down, peel them, and measure out 2.5 cups of baked sweet potato flesh. Place in a mixing bowl and mash them.
- Add flax mix, flour, garlic, chili, nutritional yeast, basil, oregano, paprika, and a large pinch of salt and pepper, and stir to combine. Mixture should be moist, but shapeable. Adjust seasoning if needed. Let set in the fridge for 20 minutes.
- Preheat the oven to 200°C/400°F. Make about 12 patties, using an ice cream scoop to portion the sweet potato mix, then flatten them with your hands.
- Place them on a baking sheet, and bake for 10-15 minutes on each side, or until golden brown.
- While sweet potato patties are baking, prepare sunflower seed cheese. Place ingredients into a blender or food processor with about 2/3 cup of water, and blend until creamy. Adjust consistency with water if needed (cheese will thicken in the fridge, if you don’t serve it directly).
- Serve sweet potato patties warm or cold with sunflower seed cheese on the side. Enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins