I love these patties but I do find the them a little time-consuming to prepare. Sweet potatoes can turn a strange greenish colour when left so I tend to cook them and serve immediately. However, I am going to experiment and see if I can prepare the patties the evening before while cooking dinner. Lunch the following day would then only be a matter of making the ginger sauce and heating them through.
2lb (900g) sweet potato (pre cooked and mashed)
4tsp sunflower oil
2 leeks (chopped)
1 garlic clove(finely chopped)
7oz (200g) can of sweetcorn (drained)
7oz (200g) can (drained) or fresh tuna (cooked and flaked)
2tbsp Low fat natural yogurt (I used Soya)
60g (2oz) flour (I used rice flour)
2 tbsp white wine vinegar
2 tsp light brown sugar
1 red chilli (de seeded) finely chopped
Fresh root ginger (approx 1 inch finely grated)
4 tbsp vegetable stock
1 tsp cornflour
Peel the sweet potatoes, cut evenly into small pieces and boil in a pan with water until cooked (soft). Drain, mash and leave to cool.
Fry leeks, garlic and ginger for 3 minutes. Add to the mashed potatoes.
Add tuna to the mixture and mash together.
Add pepper and salt to taste
Add Sweetcorn and yogurt to mixture and stir in with a fork.
Form the mixture into eight evenly sized patties and toss in the flour. Leave to stand for 1 hour.
Add 2tsp oil to frying pan heat and then add the patties. Cook for 10 minutes on each side until golden brown. (I use a lid on my pan to keep the heat in)
Place on kitchen paper to remove any excess fat.
Serve patties with ginger sauce and salad. I served with red cabbage and apple. Delicious!
Add vinegar, sugar, chilli, and ginger to pan. Bring to the boil and then simmer for 5 minutes
Mix the vegetable stock and cornflour to a smooth paste and stir into the sauce (add more or less chilli to personal taste). Stir continuously until smooth and sauce has thickened.
Pour sauce over the patties and serve with vegetables or salad.