Sweet Potato and Carrot Patties
These delicious patties are always a hit at play-dates and parties, or as an
appetizer. You can make them ahead of time and keep them warm in the oven.
SERVES: 2 adults and 2 children
PREP TIME: 15 mins
COOK TIME: 30 mins
1 pound sweet potatoes, diced
8 ounces carrots, thinly sliced
1 tablespoon sesame seeds
3–4 scallions, sliced
whole spelt or wheat flour, as needed
¼ cup Greek yogurt
½ teaspoon curry powder
sliced cucumber, to serve
1 Put the sweet potatoes and carrots in a steamer and steam, covered, over boiling water for 20 minutes until soft. Meanwhile, put the sesame seeds in a medium saucepan and heat over medium-low heat for 3–4 minutes, shaking the pan occasionally, until the seeds begin to brown and just start popping. Set aside.
2 Preheat the broiler to medium. Put the sweet potatoes and carrots in a bowl and mash with a fork, then mix in the sesame seeds and scallions. Shape the mixture into 12 balls of equal size, then flatten into 2½-inch patties about ¾ inch high. If they are very sticky, sprinkle both sides with flour. Put on a baking sheet and broil for 5 minutes on each side until warmed through and lightly browned.
3 Meanwhile, put the yogurt and curry powder in a small bowl and mix well. Serve the patties warm with the sauce and sliced cucumber.
STORAGE: Refrigerate the patty mixture for up to 3 days.
SWEET POTATO is a great source of beta-carotene, which helps raise blood levels of vitamin A, promoting your child’s growth.
CUCUMBER provides silica, which helps strengthen connective tissue. It also contains folate and vitamins A and C.