Sweet Potato Satay Patties

It’s very easy to make a batch of these and so rewarding to just re-heat for a really tasty almost instant meal later in the week – they are gooey and delicious (even if I say so myself!).

The patties by themselves are pretty self sufficient as a meal, providing a decent amount of protein from plant sources, and nutritious carbohydrates. They would be ideal served hot with a fresh crisp salad of cos lettuce or other leaves.

Peanuts, which are actually a legume, not a nut (did you see that episode of ‘Third Rock From the Sun’ or does that really speak volumes about my age?!) are healthier than you might think. Many people worry about their fat content – a lot of it is monounsaturated (recommended within the Mediterranean diet) and they are relatively rich in protein as well as being a good source of antioxidants. Probably one of the reasons why a couple of studies have detected benefits for cardiovascular health.

It would be best to use an organic peanut butter if you can, with no added salt or sugar.

Sweet potatoes of course are one of my absolute favourite foods. The more orange they are, the richer in beta-carotene, an antioxidant which raises our levels of vitamin A in the blood (a boon to eyes and skin). Interestingly having a small amount of fat significantly increases our uptake of beta carotene, so the marriage with peanut butter is ideal, and not just from a taste perspective!


Makes 6 patties (3 portions)


2 fairly large sweet potatoes

Juice of 1/2 a lime

2 tbsp crunchy peanut butter

1 large handful of fresh coriander, chopped

2 green chillies, chopped finely

1 clove garlic, crushed

2 tbsp tamari sauce (or substitute soy sauce if you are not gluten free)

A couple of drops of toasted sesame oil

2 tbsp teff flour (or alternative flour)

3 medium spring onions, sliced finely

1 tbsp coconut oil (if frying)



2 tbsp extra virgin olive oil

Dash of toasted sesame oil

Juice of 1/2 a lime

1 tbsp tamari sauce

1 tbsp water

1 green chilli, finely chopped


For sprinkling on top:

1 tbsp sesame seeds, lightly toasted



  1. Begin by peeling and dicing the sweet potatoes and steam them until soft
  2. Place them in a bowl and mash.
  3. Add the rest of the ingredients and mix together so the peanut butter, flour and sweet potato are fairly homogenousSteamed sweet potatoesSweet potato mash
  4. Add the rest of the ingredients and mix together so the peanut butter, flour and sweet potato are fairly homogenous.sweet potato recipeSweet potato patties
  5. Sprinkle a small handful of teff flour onto a board
  6. Divide the mix into 6 portions and shape with your hands into patties, turning them over on the flour to avoid sticking
  7. Place under the grill until they begin to brown. Turn over until the other side is done too (you can also use a thick bottomed frying pan to brown the patties in coconut oil.
  8. Meanwhile mix the tamari dressing ingredients together in a bowl.
  9. Dry fry the sesame seeds for a couple of minutes
  10. Serve two patties per person, with a salad of leaves, sprinkle with 3 tsp of dressing and sesame seeds. Et voila!Sweet potato recipeTamari dressingSweet potato 3Sweet potato 4

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