Baked to perfection without added fats or having to fry! Cauliflower has an excellent source of anti-inflammatory properties and full of vitamin C. With the added high fiber and beta-carotene from the sweet potato, these patties are a delightful combination
1 large cauliflower, wash the florets remove the stalks, (half of the cauliflower finely chopped, half finely sliced)
2 sweet potatoes, peeled and grated
5 eggs, medium (or 4 eggs, large)
100g ground almonds or gram flour (chickpea flour)
2 handfuls chopped coriander or chives
maldon sea salt
2 tsp. mild curry powder
chilli flakes, optional
1 mango, peeled and seed removed
2 salad tomatoes, deseeded and finely chopped
½ cucumber, washed and deseeded
100ml soya yogurt, fat-free yogurt or crème fraiche
1 handful mint leaves, finely shredded (chiffonade)
Preparation time – 40 mins, cooking time – 35-40 mins
Pre-heat the oven to 350°F, gas mark 4, 180°C (200°C fan-assisted).
Line two baking trays with My Relationship with Food silicon baking mat or parchment paper. I highly recommend lining your baking trays because the patties will stick if you don’t.
On a large chopping board finely chop half of the cauliflower florets, and finely slice the other half of the cauliflower (this gives the patties a little texture).
In a large mixing bowl add the grated sweet potato and prepared cauliflower, add the chopped coriander or chives and mix well.
Crack the eggs into a mixing bowl and beat with a fork, season generously with sea salt, white pepper, garlic granules and mild curry powder, add chilli flakes if you like an extra kick. Pour the egg mixture over the sweet potato and cauliflower and mix in well. Either combine with ground almonds (or chickpea flour if you have an allergy to nuts).
The mixture should be loose and a bit soggy, divide the mixture onto the prepared baking trays and using your hands (I tend to wear kitchen disposable gloves) shape into 4-inches in diameter and about 1/2-inch high. I mound the mixture into firmly packed circular shapes on the baking trays.
Bake in the pre-heated oven for 20 minutes then remove the trays from the oven and carefully flip the patties over (they will be soft and delicate; I use a flexible spatula to scoop-and-flip without breaking them, don’t rush this process) and bake for a further 15-20 minutes, or until browned. The patties will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them on the presentation side up.
To make the raita, finely chop the deseeded cucumber and tomato. In a food processor blend the mango until pureed. In a mixing bowl add the cucumber and tomato, season with sea salt and white pepper. Add the chopped mint leaves, pureed mango and choice of yogurt, stir and check for seasoning, then serve with the patties and garnish with corainder.
LISA’S TIP – Its no secret that I love a good veggie burger since I can prep them as an easy meal for busy weeknights and they taste great served cold, when lunch is on the run! Lets not deny it… we all love the taste of fried food, but hate the amount of grease and calories that come along for the ride. Luckily, these oven-baked patties give you all the crunch and deliciousness you crave, without the side of guilt. I wanted to make something similar to a burger but keep it veggie, and without the extra carbs from a bun, I’ve incorporated the sweet potato in with the cauliflower so it’s a meal in itself, and you get the protein from either the almond meal or chickpea flour. I love to serve these patties with delicious slices of creamy avocado with the mango raita. If your partial to a patty and bun, you can choose gluten free buns or serve in cos or romaine lettuce leaves.