Sweet Potato Squash Patties (Gluten Free, Paleo, Vegan)
My mom recently called me the human trash compactor and, when you look at my Instagram feed, I can't deny it. While some throw out leftovers, I love throwing them into new meals - as they are or transformed into a different delicious dish. This particular favorite emerged from leftover pre-cooked sweet potato, half a zucchini needing some love, and other constants in my pantry. And let me tell you, these patties are beyond sa-weet!
(Even better? They're a quick mess to throw together, are vegan, paleo, and allergy-friendly, and freeze wonderfully with sheets of parchment paper in between each. An empty fridge and minimal time won't be a problem for munchies in the future!)
To get started, gather some pattie building blocks from your fridge, pantry, or leftovers bin!
Patties formed: 7 medium
Ingredients:
3/4 cooked large sweet potato (or 1 medium)
1/2 medium zucchini (cut or spiralized)
1 handful of chopped/shredded spinach
2 TBSP lite coconut milk (or alternate dairy product)
1 TBSP coconut flour
1 tsp ground chia seeds
1 tsp oregano
1/2 tsp tumeric powder
As for how to eat them, the options are endless!
I've placed them on salads with roasted veggies and avocado, topped my pizza with torn chunks, and snacked on them alone. You could also eat them as a vegetarian burger or as a bun or partner to another form of protein! Since they are mainly vegetables, these would also make a wonderful quick side to most meals! My advice? Get creative with it - to my taste buds, sweet potato and zucchini nicely compliment most any food!
My Mom also told me to not play with my food, but playing with leftovers is a worthy excemption! These babies are quick, easy, and make perfect fuel for busy days. So embrace your inner "trash compactor" - you never know what edible treasures could pop out!
To get started, gather some pattie building blocks from your fridge, pantry, or leftovers bin!
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| Plus a few more... |
Patties formed: 7 medium
Ingredients:
3/4 cooked large sweet potato (or 1 medium)
1/2 medium zucchini (cut or spiralized)
1 handful of chopped/shredded spinach
2 TBSP lite coconut milk (or alternate dairy product)
1 TBSP coconut flour
1 tsp ground chia seeds
1 tsp oregano
1/2 tsp tumeric powder
Optional: cooking oil (olive, coconut, etc)
Begin by either cooking your sweet potato in the microwave until it is soft, or using leftovers like I did. I left the peel on my tater and just cut it up into shreds for extra texture, but you're welcome to just use the insides as well. Then, cut your zucchini into thin strips with a spiralizer or regular kitchen knife. After that, all you need to do is measure, mash your ingredients in a bowl and mix! Be warned - this patty, from the veggies and the milk, will be moist!
At this time, set your oven to preheat for 425 degrees Fahrenheit. Once all the ingredients equally combined, use your hands to mold the dough into your desired size of patty. I usually go for medium, similar to a typical burger, but I've also made mini sliders for quick snacks! Now, you have two options for cooking. Personally, I enjoy a crust or sear on my sweet potato patties, so I like to pan fry them before baking. If you're short on time or energy, though, leave the work to the oven!
Begin by either cooking your sweet potato in the microwave until it is soft, or using leftovers like I did. I left the peel on my tater and just cut it up into shreds for extra texture, but you're welcome to just use the insides as well. Then, cut your zucchini into thin strips with a spiralizer or regular kitchen knife. After that, all you need to do is measure, mash your ingredients in a bowl and mix! Be warned - this patty, from the veggies and the milk, will be moist!
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| Mash, mix and make! |
At this time, set your oven to preheat for 425 degrees Fahrenheit. Once all the ingredients equally combined, use your hands to mold the dough into your desired size of patty. I usually go for medium, similar to a typical burger, but I've also made mini sliders for quick snacks! Now, you have two options for cooking. Personally, I enjoy a crust or sear on my sweet potato patties, so I like to pan fry them before baking. If you're short on time or energy, though, leave the work to the oven!
If you choose this step, heat up a skillet on high heat, adding enough cooking oil to wet the pan. Once water sizzles when sprinkled on your skillet, lay as many patties as will comfortably fit on top. Moving the heat down to med/high, allow the patties to cook for a few minutes before flipping and repeating. The goal is to get a crispy sear on both sides before placing the patties on a baking tray (optionally lined with parchment paper).
Once all the patties have been pan fried (or if you decided to skip this step), pop them in the oven. Baking time can vary depending on your desired consistency and oven type, but I ended up leaving mine in for about 35 minutes. While these won't ever feel totally dry or stiff, they're done when they feel more dry than wet to the touch and hold their form relatively well.
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| In clockwise order! |
Once all the patties have been pan fried (or if you decided to skip this step), pop them in the oven. Baking time can vary depending on your desired consistency and oven type, but I ended up leaving mine in for about 35 minutes. While these won't ever feel totally dry or stiff, they're done when they feel more dry than wet to the touch and hold their form relatively well.
They are delicious devoured straight out of the oven, eaten cold from the fridge, or after being popped in the microwave for 15-30 seconds. I personally like to freeze them, sliding pieces of torn parchment paper in between each patty for easy removal. Defrost in the microwave and you have a delicious treat ready without any prep or cooking!
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| Out of the oven and into the sunshine? |
As for how to eat them, the options are endless!
I've placed them on salads with roasted veggies and avocado, topped my pizza with torn chunks, and snacked on them alone. You could also eat them as a vegetarian burger or as a bun or partner to another form of protein! Since they are mainly vegetables, these would also make a wonderful quick side to most meals! My advice? Get creative with it - to my taste buds, sweet potato and zucchini nicely compliment most any food!
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| A few of my favorite uses... |
My Mom also told me to not play with my food, but playing with leftovers is a worthy excemption! These babies are quick, easy, and make perfect fuel for busy days. So embrace your inner "trash compactor" - you never know what edible treasures could pop out!
Are you a fan of leftovers? What's your favorite transformation trick? Comment below!
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