Sweet Potato Patties

If you’re hosting a vegetarian seder or a parve meal, there’s no reason why you can’t whip up 1/2 cup of Greek yogurt with a few teaspoons of fresh lime juice and a pinch of lime zest and cumin – it will make a delicious accompaniment. If, however, you’re serving meat at your meal and want to keep your Passover meals kosher, skip the yogurt for another time.

For those of you who love sweet potatoes, but aren’t Passover inclined, I tested this recipe with regular breadcrumbs and the results were just as delicious!

3 medium sweet potatoes
3/4 to 1 cup matzo meal (from 3 or 4 sheets matzo) or regular breadcrumbs; the matzo/breadcrumbs amount will vary depending on how “wet” your sweet potatoes are
2 large eggs, room temperature, lightly beaten
1 jalapeno, seeded, and brunoise (a fancy term for microscopic dice)
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon salt, plus additional to taste
1/4 teaspoon Aleppo pepper
1/8 teaspoon (2 pinches) ground cumin
Finely grated zest of 1 lime
Juice of 1 lime, plus additional
Olive oil, for frying

1. Preheat the oven to 400 degrees F; position the rack in the middle. Pierce the potatoes in a few places with a paring knife, wrap in foil, and place in a baking dish. Bake, until soft when pierced with a knife, about 1 hour. Transfer to a cooling rack and allow to cool to room temperature. [Can be made ahead; or use leftover roasted sweet potatoes.] Scoop out the flesh and transfer to a large bowl.
2. Add the matzo meal, eggs, jalapeno, mint, cilantro, salt, pepper, cumin, lime zest and juice and mix well to incorporate. Cover and let sit for 1 hour or refrigerate until ready to cook.
3. In a large skillet (preferably nonstick) set over medium heat, warm enough oil to cover the bottom of the pan until it shimmers. While the oil warms, up set a bowl of cold water nearby and the sweet potato mixture as well. Dip your hands in the water and shape the patty; place the patty in the pan. Repeat with the remaining sweet potato mixture (you will need to do this in batches). Cook the patties for about 3 minutes, or until the bottom is well browned. Gently, using an offset spatula, flip the patties over and cook for another 3 minutes. Add a squeeze of lime juice just before serving.

Makes about 12 patties.

© 2024 Olga Massov