Sweet Potato Patties (Vegan and Kid-Friendly)

Sweet Potato Patties – mildly spiced and slightly sweet patties with crispy outer and soft melt-in-mouth texture inside is an oh-so-delicious and kid-friendly healthy dish made with mashed sweet potato, peanuts and few spices. Vegan patties make a great dish to pack in a kid's lunch box or as a burger patty. 

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Sweet potato is one such simple and easy recipe to make with kids. Kids would enjoy mashing, shaping patties and of course eating them too! Involving kids in the cooking process and considering their suggestions would encourage them to explore and try a new dish that they otherwise wouldn't even show any interest in. Although cooking with kids is fun and a good bonding time, their safety must be the utmost priority. Refer to my Safety Disclaimer for more details.

Vegan patties recipe variations

A dash of lime juice could be added to enhance the flavour of patties. 

You could add boiled and slightly mashed vegetables such as carrots, broccoli, peas, cauliflower or any blanched leafy vegetables such as spinach, fenugreek for added nutrition. This is an ideal option to sneak in as many vegetables as you can to make picky kids eat their healthy meals without any fuss. It is also a great way to clean up any leftover vegetables in your fridge. 

For gluten-free options, swap chickpea flour/rice flour for plain flour. Use almond flour/almond meal if you find it difficult to get vegan bread crumbs to coat the patties. 

How to serve patties? 

Serve it as an appetiser with yogurt mint sauce, tomato sauce or any yogurt herb dipping sauce. 

Use it as a burger patty. Place each patty between burger buns along with lettuce, tomato, cucumber, cheese slice and a spoonful of mayonnaise/ketchup.  

It makes a healthy snack to pack in kid’s lunchbox. 

Make a tortilla veggie wraps with it. Slightly smash patties and place on top of lettuce in the middle of the tortilla leaving little space at the edges. Layer them with cucumber, tomato slices followed by yogurt dipping sauce or mayonnaise and wrap tortilla up. First, fold the sides over the filling, then fold the bottom up tightly. 

How to store patties? 

These vegan patties are freezable. Allow them to cool completely in a tray, then place in freezer for 3-4 hours until fully frozen. Take them out of freezer, wrap each patty in a clingwrap/plastic wrap and then store in freezer bags in a freezer for up to 3 months.  

Sweet potato patties stay good for 3 days in the fridge when stored in an air-tight container. Store them in the fridge if you plan to use them up in 2-3 days.  

Tips and Tricks 

Once sweet potatoes are cooked, drain water, shake the strainer well and let sweet potato cubes sit in a strainer for 5 minutes to remove any excess water.  

Boil sweet potato just until soft but not mushy. Mushy potatoes retain more moisture making it difficult to shape patties. Perhaps such patties tend to fall apart while frying. 

Use roasted peanuts rather than the raw ones as it imparts a lovely nutty flavour. 

Keep patties in the fridge for an hour before frying. It helps to hold patties well and prevent them from falling apart while frying. 

Watch how to make sweet potato patties

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More Kid-friendly recipes

Nutella Crepes with Strawberries

Chickpea Veggie Patties

Bread Pizza

Pasta with Carrot Sauce

Strawberry Yogurt Bark

Vegetable Frittata

Ingredients

Sweet Potato: peeled, cubed and boiled until soft.

Flour: I've used plain flour (all purpose flour). Use chickpea or rice flour for gluten-free version.

Spices, Nuts and Herbs: Pepper, cumin, garlic, salt, oregano, crushed peanuts and coriander have been used here.

Bread Crumbs: I've used vegan bread crumbs but feel free to use almond flour/meal if you can't get vegan crumbs.

Step by Step Instructions

1. In a deep bottomed bowl, put boiled sweet potato cubes and mash with potato masher.

2. Add flour, garlic, salt, pepper, oregano, coriander, crushed peanuts, ground cumin.

3. Combine until all the ingredients comes together and forms a dough.

4. Take the dough in ¼ cup and shape it into round patties and keep them in a tray.

5. Dip and coat each patty in a flour slurry followed by bread crumbs.

6. Shallow fry patties in batches until golden brown both sides.

Serve piping hot patties with any dip of your choice.

Notes

Skip pepper and cumin if you are making it for toddlers. 

For nut free option, skip peanuts. 

For a gluten-free option, use almond flour/meal instead of breadcrumbs and chickpea flour instead of plain flour. 

Adjust seasoning to your taste. 

This recipe is a part of the Veganuary event. Check out what my blogger friends made for this occasion.

• Vegan BLT’s with Tempeh Bacon by The Baking Fairy
• 7 Spice Shiitake Mushroom Soup by PlantCrush
• Breakfast Cookies by Cook with 5 Kids
• Cranberry Coffee Cake by This Wife Cooks
• Creamy Vegan Spiced Carrot Soup by Chickpea & Herb
• Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
• Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
• Hara Bara Kebab by FoodTrails25
• Instant Pot Dal Soup by Palatable Pastime
• Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
• Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
• Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
• Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
• Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
• Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
• Vegan Lemon Poppyseed Muffins by Messy Vegan Baker
• White Bean Dip with Homemade Pita Chips by Blogghetti

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KEEP IN TOUCH

Do let me know if you make these simple vegan patties. I love to get feedback from readers.

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