Lime Tarragon Sweet Potato Breakfast Patty

These tri-doshic patties are delicious and freeze well. Top with avocado for brunch or non-vegetarians can serve with a poached egg. (gluten-free, soy-free and vegan)



Get this recipe and more at “The Essential Ayurvedic Cookbook“.


All images and content on this site are copyright protected. Please do not use my images without my permission. Thank you.

  • Alison
    Posted at 07:25h, 07 June

    The flavor of these was absolutely amazing! Sadly mine didn’t form patties very well and were slightly crispy on the outside but an uncooked gooey consistency on the inside. Could be because I only had cassava flour instead of chickpea flour on hand, or perhaps I could try adding more sweet potato?

  • admin
    Posted at 21:58h, 13 June

    Hi Alison,
    The substitutions you made were likely the culprit in the consistency issues you experienced. Casa flour is starchy and gooey…whereas chickpea flour is more drying. Bob’s Red Mill makes chickpea (also called “garbanzo bean flour) and is readily available in most grocery stores in the gluten-free aisle. It can also be purchased online. Let me know if you try again. I’m certain you will have better luck!

  • Alison
    Posted at 11:50h, 01 July

    Thanks so much for the response! I’ve had similar results when trying to replace any flour with cassava flour. I will definitely search for some chickpea flour and give them another go.

Post A Comment