Lemon Chili – Sweet potato patties

Posted by corneliaskitchen on 04/05/2013 · 2 Comments 

Let the sunshine in!

Original this was the intended first day of spring recipe.
But because it suddenly snowed that day I posted an applied recipe lentils-coco soup with snowflakes and  promised this recipe to follow soon.

The color and the taste of the summer sun makes you happy. Together with the fresh bite of lemon and the spicy hint of chili it is just perfect.

Sweet potato is also a true superfood. Why? Sweet potato is most famous for its high concentration of complex carbohydrates and low glycemic index that results from it. There are a lot of fiber, vitamins building material with high concentrations of beta-carotene (vitamin A), vitamin C and vitamin B6. These are strong antioxidants.

Sweet potato regulates blood sugar and insulin spikes against. The high concentration of fiber and low glycemic index (50) help. But the main reason for regulating the blood sugar levels is, due to certain substances in sweet potato, it increases tthe level of the protein hormone adiponectin in the blood. Adiponectin is important in the creation and degradation of insulin in your body. When you have more adiponectin in your blood, your body regulates insulin better.

Well to make a long story short …. all this health in a simple, easy and tasty recipe for a good lunch or starter.

What do you need: 6 patties.

– 1 large sweet potato (yam) diced in 2cm cubes, ± 525 grams.
– 2 tablespoons olive oil.
– 2 cloves of garlic kept in the skin.
– 3 spring onions, cut only the green into fine rings.
– 1/2 chili, deseeded.
– 1/2 a lemon zest.
– Fresh cilantro, handful, finely sliced​​.
– 2 grams of fresh thyme leaves.
– 1/4 teaspoon chili flakes.
– 1/2 teaspoon ground cumin
– Black pepper and sea salt.
– Coconut oil for frying.
– Alfalfa sprouts to decorate the plate.

How to prepare:

preheat the oven to 200 degrees celcius.

Mix in a baking pan, the sweet potato cubes with the fresh thyme, cumin, chili flakes, a little salt and pepper and olive oil together.
Toss well together so that the blocks are mixed around with the spices.

Add the garlic cloves in the skin and roast it for about 40 minutes in the oven until the cubes are soft.

Squeeze the roasted garlic from the skin and mash together with the sweet potato.

Fry in a pan in less oil with some salt, chili until it is soft. Stir into the mash and add the lemon peel and coriander to mix.

Add if necessary a little more salt according to taste. allow it to rest about 15 minutes in the fridge.

Shape into 6 patties. Heat a frying pan over medium heat, with some coconut oil and fry the patties in approx. 2 minutes on each side until golden brown.

Filed under lunch, spring, summer, vegan, vegetarian, veggies · Tagged with lunch, starter, superfood, sweet potato, vegan, vegetarian