Embrace Meat-Free Monday with open arms with Mushroom and Sweet Potato Patties.
These patties are not only simple to prepare but also versatile, allowing you to enjoy them nestled in lettuce cups, adorned with grated carrot and sliced red onion, and complemented by a bowl of creamy guacamole. Recipe compliments of South African Farmers’ Association.
- 15 ml olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 250 g button mushrooms, sliced
- 3 ml curry powder
- 200 g sweet potato, cooked and mashed
- 150 g cooked brown rice
- 120 g fresh breadcrumbs or gluten-free breadcrumbs
- 45 ml fresh coriander, finely chopped
- 1 egg, beaten
- salt and milled black pepper
- gluten-free flour or polenta, for shaping
- olive oil, for brushing
- lettuce cups
- carrot, grated
- sliced red onion
- bowl of guacamole
Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened.
Increase the heat and fry the mushrooms for 3 minutes. Stir in the curry powder and cook for another minute. Set aside and allow to cool.
Place the sweet potato, rice, breadcrumbs, coriander, and egg into a mixing bowl. Season with salt and pepper and mix well.
Add the mushroom mixture and mix together. Using lightly floured hands, shape spoonfuls of the mixture into rissoles or patty shapes.
Coat both sides of the rissoles in gluten-free flour or polenta. Lightly brush both sides of the rissoles with olive oil and lightly fry, or cook under a grill for 3-4 minutes per side, or until golden.
Pat dry on paper towel. Serve in lettuce cups, with grated carrot, sliced red onion, and some guacamole.