Edamame & Sweet Potato Cakes

Sometimes I need to make a meal or snack out of things in my fridge or pantry that need to fuel my family for a few days where we are so busy, we may only see each other passing in the hallway.

As I prepare for camp this weekend with Connected in Motion , my husband is working 12 hours a day right through until Monday. Both of us will need easy to grab and prepare food that will keep our bellies and energy full for awhile.

I saw some sweet potatoes that were ready to turn, and I remembered my friend eating a sweet potato and black bean burger on the weekend at a restaurant. She said it was lightly sweet with a strong curry flavour.

I didn't have black beans, but I did have a bag of frozen edamame out of the shell, So I figured that this would be an excellent replacement. A few other veggies thrown in and we would have a good meal in one place. You can change up the seasonings if curry isn't your thing, I suggest garlic, thyme and cayenne.

 So, they don't look great, but they taste fabulous!

So, they don't look great, but they taste fabulous!

INGREDIENTS

  • 2 large sweet potatoes, diced with skins on (fibre and nutrients!)
  • 1 bag of frozen edamame
  • 1 carrot chopped
  • 1/2 white onion chopped
  • 2 cloves garlic, minced
  • 1 tbs curry powder
  • 1 tsp cayenne
  • 1 cup spinach
  • 2 eggs****(for vegan use 1/3 cup silken tofu)
  • 1 cup breadcrumbs
  • 2 tbs olive oil
  • Salt & pepper to taste

DIRECTIONS

  • In a large steamer basket (or in a bowl in the microwave with 1" of water), steam allveggies together until soft and flaking apart. It may take around 7-10 minutes of steaming over a rolling boil on the stove, or 2 intervals of 5 mins in the microwave.
  • Drain all water off veggies. Pat dry using paper towel to ensure excessive moisture is removed.
  • Add all steamed veggies, eggs (or silken tofu) and spices/parsley to a large glass bowl and mix with a hand blender until smooth. Alternatively: you can add this all to your regular blender or food processor until smooth.
  • Place breadcrumbs in shallow dish or plate, season with salt and pepper to taste.
  • Take a palm-sized amount of your veggie mixture roll in to a ball and flatten slightly on your hand. Drop in to the breadcrumbs and flip over so both sides have a light dusting. Set aside on another plate. Do this for the remaining veggie mixture.
  • In a large, high sided frying pan heat 1 tbs olive oil on medium-high heat. There should be a light coating that's visible on the bottom, add more if needed.
  • Drop the patties/cakes evenly on the frying pan, and flip after 2 mins or when golden brown. Remove from the pan and place on a cooling rack to drain and cool. Do this for all of the patties.

NOTES

It made around 40 palm-sized patties for me. We are planning on making burritos on Protein Up wraps with them and adding some chickpeas, tomatoes, lettuce, hot peppers, cheese and salsa to them. But today I took them as they are for lunch with a curried mayo dip.

You can leave the breadcrumbs off if you want to cut down on the carb content but you will definitely be sacrificing some of the crunch. Plus, it won't even use the whole cup for the whole batch- splurge a little ;)