Cheesy Baked Zucchini Sweet Potato Patties Recipes

SWEET POTATO PATTIES

Steps:

• Combine all ingredients, form patties, and fry.
• May also incorporate some cooked ground or shredded meat.
• For Vegetarian option, omit meat.

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

CHEESY BAKED ZUCCHINI, SWEET POTATO PATTIES

Steps:

• Preheat oven to 350 degrees.
• line cookie sheet with parchment paper and spray with nonstick spray.
• Mix first 9 ingredients together.
• Mixture will be somewhat loose.
• Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly.
• You should have 5 patties.
• Bake for 25 minutes.
• Meanwhile cook balsamic vinegar with honey till reduced in half.
• Remove patties gently from parchment paper and place on serving dish.
• Pour sauce into a small bowl and dip patties into sauce.

SWEET POTATO PATTIES

Steps:

• Be sure to have your rice cooked & cooled before you begin. This can happen at dinner the night before, at breakfast, or an hour before dinner. As long as the rice has cooled, it will be sticky enough to make into a patty.
• Stir together the rice, sweet potato, onion and salt in a large bowl. Allow it to sit for a few minutes, so that the salt can draw the moisture out of the potato & onion. Stir in enough flour to make the batter sticky, adding a spoonful or two of water if necessary. Form the mixture into tight balls, and squish slightly into a patty form.
• Heat a pan on medium, then add enough oil to coat the underside of each patty. Allow them to cook for 7-10 minutes, then flip. Cook another 5-7 minutes, and serve.
• These sweet potato brown rice patties can be served on their own, garnished with salsa and lettuce, on a bun as a burger, or many other ways. In the photo, I served them alongside some steamed kale, dressed with tamari and sesame seeds.