These are sooooo good! For years I have used sweet potato to make hash browns, black bean burgers and other kinds of patties. I have been looking for ways to cut down the time it takes to make them and discovered a few short cuts that not only make these ready in less than 15 minutes, but also create a truly delicious and impressive breakfast that is filling and nutritious.
These would be wonderful for breakfast, brunch or any time of day! They are really that good.
- 2 small or 1 large sweet potato, peeled and grated
- 1/4 cup of finely chopped onion
- 2 tablespoons of hummus (I used Tribe Garlic Lovers)
- 4 tablespoons of chick peas, canned, rinsed and thoroughly dried
- 1 tablespoon of liquid egg whites or half of one cracked egg white
- 1/8 teaspoon of salt
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin (just omit if you don’t like smoky flavor)
- A few shakes or pinches of ground black pepper
Light Bites Done Right Tip! I wanted to keep these clean and low carb, so I did not add breadcrumbs to the mix. These patties are a bit softer than some, but I really like the taste and texture. If you prefer a pretty firm patty, add 2 tablespoons of breadcrumbs to the mix and configure nutrition with existing recipe accordingly.
Place grated sweet potato in a microwave safe dish and cook on high for 2 minutes (if you don’t microwave you can do this in the conventional oven at 350f for 10 minutes). Remove grated potato and place in food processor or mixing bowl. Add onion, hummus, chick peas, egg whites, salt, onion powder, cumin, and pepper.
If food processing mixture, just pulse 5 or 6 times to combine into a chunky mixture. If mixing by hand, use a potato masher to crush the chick peas and mix everything together into a chunky mixture.
With hands, create six palm-sized patties.
Place patties on a skillet sprayed with nonstick cooking spray over medium-high heat and allow to cook for about 5 minutes. Very gently use a spatula to flip the patties. The way to get them a bit firmer without any addition of bread crumbs is to very carefully flip them a few times to cook each side without burning it all at once. To accomplish this, I flip them a total of six times, cooking each side for about 3 minutes each time. If they start to separate slightly, I just use the spatula to push them together.
I serve these with poached eggs and fruit. They are a real hit with everyone!
Nutrition Facts | Makes 2 servings, 3 patties each
149 calories, 2.5g fat, 26.5g carbs, 5.5g fiber, 5.5g protein
4 Weight Watchers PointsPlus per serving