Sometimes my random ideas work out well, sometimes not so much. In the case of these Southwest Sweet Potato Patties, I loved the flavor, but the patties did not really held together well. I'm guessing there wasn't enough of a binder. If I were to make them again, I'd add an egg, panko crumbs or regular bread crumbs. Still, the color, the texture and the spiciness of these were great!
It all started when I picked up a random large sweet potato at the store. I brought it home and roasted it in the oven when I was roasting beets to make my Russian Beet Salad with Mayonnaise and Walnuts. The potato then sat in my fridge for a few days until I needed to make a quick lunch with whatever else I had in the refrigerator because I just loath going grocery shopping when it's so hot out.
Southwest Sweet Potato Patties
Makes 4 patties
1 large sweet potato, roaste whole, peeled, mashed
1/2 red pepper, diced
1/2 corn, kernels removed
1/4 red onion, diced
2 tablespoons shredded cheese (I used a Mexican blend)
1-2 teaspoons Southwest seasoning
oil for sauteeing
sour cream mixed with salsa
spinach drizzled with olive oil and lemon juice
1. Combine the first six ingredients and form into 4 patties.
2. Saute in oil on both sides for 3-5 minutes.
Serve on a bed of spinach mixed with olive oil and lemon juice and top with sour cream/salsa combination.
If you want, you can saute the red peppers, onions and the corn before mixing them into the patties mixture, but I did not think it was necessary. I actually liked the slighly crunchy texture it added to the patties.
Hope you don't mind me sharing a recipe that wasn't a 100% perfect ;)