For years we’ve been building our cold winter storage skills. Over time we have moved from cultivating a good bit of mold and insects to actually preserving food well through the winter months. One of our success stories this year is our sweet potato store. We placed our surplus sweet potatoes in 5-gallon plastic buckets with ventilation drilled all around. We kept a small fan running on them in November and December to help with humidity issues. They stored nicely.
So, I go into the cold storage room in the basement, see all those lovely, well preserved sweet potatoes, and wonder…how can I use them all?
Many of you know about my son’s restaurant and their awesome veggie patties. Zach and I have been talking for years about making a Stony Ridge Farm variety, but he’s busy…I’m busy…it never happened. But, he did let me pick his brain and he did offer me his basic recipe. I took that basic recipe and did some more reading and investigating, and came up with the recipe detailed below.
This is a very nice veggie burger. Not only is it flavorful, but it is firm and stores well in the freezer. I’m writing this post now in hopes that we will all remember to pull it back up once this year’s sweet potato harvest happens in September.
This recipe makes 25-30 veggie patties. I will end with instructions on how to freeze them for later use.
You will need:
5-7 pounds of sweet potatoes
5-7 pounds of onions
1.5 – 2 pounds mixed cooking greens
Salt, pepper, and your favorite spice blend
A large mixing bowl
Grate 10 cups of sweet potatoes. I wash them well and leave the skins on. Spread them evenly across a backing pan and bake at 350 degrees until they just begin to brown. Stir often to make sure they cook evenly. This helps remove moisture and heightens their flavor.
Grate 10 cups of onions and bake them at 350 degrees as described above for the sweet potatoes.
Cook the lentils and the rice (separately). You will need 2 cups of each, cooked.
Chop your cooking veggies. Zach uses broccoli. I used a mixture of broccoli, chard, and kale (stems and all). Sauté them in a little olive oil until wilted all the way through. About 15 minutes.
Mix the ingredients together as follows:
- The cooked sweet potatoes and onions are placed in the mixing bowl and stirred together until well mixed.
- Add the veggies and mix them in well, too.
- Add the 2 cups of cooked lentils and the 2 cups of cooked brown rice, and mix well.
- 1 tablespoon of salt, 1 teaspoon of black pepper, 2 cups flour, and 1 tablespoon of your favorite spice mix to flavor the patties. I used Ras el Hanout, a North African spice blend, but you could easily add an Italian, Mexican, or Indian blend and get an excellent flavor from this mixture.
- Stir everything until well mixed. At this point, I mix with my hands.
- Form into patties. I used my biscuit cutter to make the patties uniform. Then, place them on a baking sheet.
- Cook the patties at 350 degrees for 5 minutes on each side. Again, you are removing moisture.
- Let them cool, then place them in freezer containers separated by a cut piece of freezer or wax paper.
To cook, just place a tablespoon of olive oil in a cast iron skillet and let it get hot. Place the patties in the skillet and cook until the desired crispness on each side. Serve on rolls with your favorite condiments.
I’ve tried this recipe twice and had nice results each time. If you give it a go, would you please leave me a comment or send an email letting me know how it went? I would eventually like to say this is a tested recipe. Thanks!