SWEET POTATO PATTIES WITH LABNEH

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I remember my first attempt to make something with sweet potatoes. To put it mildly, it was really disgusting. I tried to make mashed sweet potato, but back than I had no idea how to season sweet potato which is in my opinion the secret to a tasty sweet potato. Although they are super heathy power veggies, on their own, I don’t think they are mind blowing. Except they are fried to death and salted endlessly. Sweet Potato Fries, I love you!

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Now, older and wiser I have mastered the preparation of sweet potato. {At least I think so and Patrick is not telling me otherwise} Whether in a stew, baked or mashed – sweet potato is a regular on our table. Especially  since we have been doing the Whole30 diet, this root vegetable has been a huge help and our go-to food when we are craving carbs.

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From the book It Starts With Food comes this sweet potato patties recipe slightly adapted. It’s my staple when it comes to travel snacks, picnics, appetizers or just lazy couch dinners. I really always have some sweet potatoes and canned salmon to whip up these munchies in no time.

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And as I like to dip, I made the easiest cheese ever – the labneh. Being introduced to labneh by my dearest friend Einat of DesignBreak Online and seeing it all over Pinterest & magazines I gave it a try myself. And folks, the making of this cheese is far from difficult or elaborate. It’s so easy that I posted the recipe on Instagram. Labneh has it’s origin in the Middle East and it’s famous next to hummus as a dip/spread. You can jazz it up with a good drop of olive oil, fresh herbs, za’atar or just enjoy it  on some good bread with few sprinkles of salt & pepper.

Adding a blob of labneh to the sweet potato patties makes them even more tasty and juicy and the dill aroma mixes perfectly with the freshness of the cheese.
With no cheese on top these patties are gluten- and dairy-free if you have any dietary restrictions. Plus they are super filling and you can store them in the fridge up to three days.

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That’s what I did; Patrick is traveling and I made a whole bunch to have on hand if I don’t feel like cooking or to have something to nibble on while watching The Mind Of A Chef, as this TV show is addicting and makes me hungry EACH TIME!

SWEET POTATO PATTIES WITH LABNEH

What you need:
– 1 can salmon
– 2 big sweet potatoes or 4 small
– 1 scallion
– 3 tbsp fresh dill, minced
– 1 egg
– 1/2 cup almond meal
– 1/2 tsp salt
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika

What to do: 
– Preheat oven to 425°. Line baking sheet with parchment paper. 

– Place all ingredients into a bow and give it a good whip until all ingredients are throughly  incorporated. 

– Make small patties, about 2″ wide and 1/2″ thick. Place on the baking sheet and bake for about 20 minutes. Flip after 20 minutes and bake for another 10 minutes. 

-Let the patties cool for 5 minutes and top with some labneh cheese. Sprinkle with dill and enjoy! 

2 Responses
  • Molly {Dreams in HD}
    September 8, 2014

    i totally agree with you – the difference between a perfectly prepared sweet potato and a poorly prepared one is light night and day! and this looks FANTASTIC :)

    • Ana Kamin
      September 9, 2014

      Thanks lady! Yeah, the sweet potato can be strange thing. :)

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