It wasn’t much of a summer in Ireland. Grey clouds filled the sky most of the time, although we were spared from the deluge of rain we’ve had the past 4 summers that I’ve been here. Some gardens thrived despite the lack of sun while others were given over to the slugs and are just now sprouting courgettes, kale and a variety of hearty greens. I was given these beans, lettuce and beetroot from Adva’s garden in Doolin, which has done really well and Kerrie, a friend and vegetarian cooking class student (past and present!) shared this delicious sweet potato patty recipe with me. I adapted it according to what I had in the cupboard and it is gluten and dairy free, perfect for trying out in my next gluten free cooking/baking class. Her recipe calls for mango chutney and ground almonds and I used a whole fresh mango, dried cranberries and ground walnuts (thinking of Thanksgiving already!) Make it your own style and enjoy!
Sweet Potato Patties
Roast or boil enough sweet potatoes to make 4 cups mashed. Peel, mash and let cool. In a mixing bowl add one cup ground walnuts, 1 egg, 1 chopped fresh mango, 1/2 cup of sauteed garlic (1 clove), celery and onion. Add 1/2 cup dried cranberries, 1 tsp. nutmeg, 1 tsp. cumin, sea salt and ground black pepper. Let sit for 15 minutes . Heat a little olive oil in a saute pan. Form patties and dredge in gluten free flour, I used brown rice flour. Saute on both sides until brown, lay on baking sheet and cook in a 180c or 350F oven for 20 minutes. Serve with a variety of raw vegetables and pickled beets. Yum!
