Lime Tarragon Sweet Potato Breakfast Patty

 

These are delicious and freeze well. Tri-doshic they are also, healthy, anti-inflammatory, gluten-free, soy-free and vegan. Top with avocado for brunch or non-vegetarians can serve with a poached egg.

Yield: 6 patties

Gluten-free, Dairy-free, soy-free, vegetarian

Ingredients
3 cups sweet potato, (skin intact), cubed, boiled, drained well
1 tablespoon flax seeds, ground
3 tablespoon water
1 tablespoon arrowroot powder
1 tablespoon garbanzo bean flour
2 tablespoon olive oil
1 cup onion, chopped
1½ teaspoon ginger, peeled, chopped fine
¼ teaspoon thyme, dried
½ teaspoon tarragon, died
⅓ cup parsley, chopped fine
½ teaspoon lime zest
1-2 tablespoons lime juice
Lime wedges (optional for garnish)

In a large bowl, coarsely mash the sweet potatoes with a large fork. Set aside. In a measuring cup, combine the water, flax seeds, arrowroot powder and garbanzo bean flour; mix well. Set aside.

In a 10-inch fry pan, warm the olive oil over medium heat. Add the onions and sauté until soft; add the ginger and sauté an additional 30 seconds. Add the thyme and tarragon, stirring until well combined. Add this mixture to the bowl of sweet potatoes and combine well. Add the flax seed mixture, parsley, lime zest and lime juice (1 tablespoon at a time to your taste). Combine well. Form into 6 patties.

At this point, they can be wrapped in freezer wrap and stored in the freezer for up to 2 months, or in the refrigerator for 2 days.  When you are ready to eat them, defrost for 15 minutes at room temperature then follow the directions below:

In a 9-inch fry pan, warm a tablespoon of olive oil over medium-low heat. Cook the patty on one side until lightly brown (about 3-5 minutes); flip and brown the other side. Garnish with lime wedge.

For more great tri-doshic recipes, check out “The Essential Ayurvedic Cookbook“.

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3 Comments
  • 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.

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