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Sweet Potato and Zucchini Patties


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Sweet Potato and Zucchini Patties

July 4, 2014

Sweet Potato and Zucchini Patties

Written By Kayla Seah

I’ve had so many visitors lately that I feel like I’ve been eating out every meal, which to me is not ideal. I enjoy making my own food as opposed to eating out… of course the nice dinners are a treat, but when it comes to basic lunches and light dinners I’d rather do it myself. I had all these gorgeous sweet potatoes and zucchinis just sitting on my shelf waiting to be cooked up… I hate seeing food go to waste, especially when it’s in my kitchen, so I finally snuck away for a few hours and got back in my kitchen. I’ve always loved the taste of grated fried zucchini — my Nonna makes it throughout the summer with olive oil and parmesan cheese. Delicous and simple, to say the least. I changed it up this time and added some grated sweet potato, egg and spice to create the perfect veggie patty. They are packed with flavour and the grated sweet potato adds such a nice, hearty texture. The best thing is you bake these in the oven, so your house doesn’t smell like fried food after.


Sweet Potato Zucchini Patties (makes 9)


2 cups grated sweet potato (about 2 small or 1 large)

2 cups grated zucchini (about 2 medium size or 1 large)

1 egg 

1/4 cup coconut oil + 1 tsp for oiling parchment paper

2 tsp rice flour (or any gluten-free flour or regular all purpose)

2 tsp sriracha sauce

1/4 tsp salt 

1/2 tsp pepper

Basil for garnish 


Preheat over to 375 degrees F (190 C)

Melt coconut oil. Line a baking sheet with parchment paper and dab a paper towel in melted coconut oil; rub all over your parchment paper. Set aside.


In a large bowl, beat egg and coconut oil together with a fork. Stir in hot sauce, salt, pepper and flour.


Grate your sweet potato and zucchini in a large bowl. Squeeze your vegetables to release some water but not all of it. Place your grated veggies in your egg mixture. Stir to combine.


Using a 1/4 measuring cup, scoop mixture into hand then directly on to baking sheet. Flatten and shape into a patty. 


Place veggie patties in the oven and let cook for 10 minutes. After 10 minutes, turn down heat to 350 F (180 C) and place back in for 15 minutes. Remove baking sheet and flip patties over carefully and then place them back in the oven for another 15 minutes, until golden brown. Remove and serve immediately. Garnish with fresh basil. 





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