Here it is again, one of my classic sweet potato seed patty recipes. They are super easy to make. Made with sweet potatoes, ground pumpkin seed and ground sunflower seeds, they are also incredibly nourishing to eat.

I’ve been enjoying them cold as lunch box snacks and hiking food. In fact I’ve also served them on retreats as cold food on the go for hiking and as hot as part of a brunch medley. Originally, however I made them as vegan sweet potato burgers to serve along side crispy baked potato wedges and homemade ketchup.

So, as you can see, these sweet potato patties are pretty versatile. The limit is your imagination.

Ideas for serving sweet potato seed patties hot

Vegan burger night with potato wedges, beans, salad.
In a bun with salad and ketchup.
A nice addition to brunch.
With quinoa salad and raw slaw.
Add curry powder or chilli and eat them with curry.

Ideas for serving sweet potato seed patties cold

Lunch box snack.
Hiking food.
Grab out of the fridge midnight snack.

How to use sweet potatoes as a binder in recipes

Using sweet potatoes as a binder is a rather helpful trick in the kitchen. It is one of my favourite ways to make patties, vegan burgers, loaves and cakes. You simply need to cook your sweet potatoes until they are eaily pierced with a fork, and mashable.

Boiling your sweet potatoes and them draining off the excess water is all you need to do.

I’ve used them to make cake and various loaves. For example my gluten-free, vegan sweet potato chocolate cake and a delicious savoury loaf for roast dinners with my sweet potato nut & seed roast loaf.

Ok let’s make these sweet potato seed patties…

Sweet Potato Patties Recipe with pumpkin seeds

Name: Sweet Potato Patties Recipe with pumpkin seeds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 25
Cuisine: dairy free, gluten free, vegan, healthy
Ingredients: 1.2kg sweet potato (1kg peeled); 400g pumpkin seeds; 250g sunflower seeds; 20g fresh parsley; 2 garlic cloves; 2 teaspoons sea salt; 2 teaspoons garam masala; 150g sesame seeds (for rolling)

Yield: 25

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Gluten-free vegan sweet potato patties made using ground seeds.

Ingredients

1.2kg sweet potato (1kg peeled)
400g pumpkin seeds
250g sunflower seeds
20g fresh parsley
2 garlic cloves
2 teaspoons sea salt
2 teaspoons garam masala
150g sesame seeds (for rolling)

Instructions

Please watch my short video first (below).
Peel your sweet potatoes. This works best if you have a good vegetable peeler. Most peelers are rubbish! I use the OXO peeler and highly recommend for smooth, efficient peeling. It also works without peeling them. If you prefer to leave the skins on then just cut off any gnarly bits.
Chop your sweet potato into cubes. Put in a pan and cover with water.
Boil your sweet potatoes until you can pierce them with a fork. This usually takes just over 10 minutes after they've come to the boil.
Drain your sweet potatoes thoroughly so that there is no excess water on them. This is quite important, as you don't want more moisture than necessary for your patties.
Grind your seeds to a fine or rustic meal. Use a bullet blender, food processor or regular blender for this.
Crush your garlic (or use lazy pre-crushed garlic in a jar like I did).
Chop your parsley into tiny bits, removing any tough stalks.
Mix all ingredients together by hand, except the sesame seeds.
Take dollops of the mixture and dunk them in the sesame seeds. Please see video below for a visual guide on how to do this.
One by one, create patty shapes with the sesame seed coating your mixture.
You can save some patties for another date by freezing them. Separate with parchment or baking paper. You can also put some in a container in the fridge if you'll be using them within a few days.

Cooking your sweet potato patties

You can cook your patties under a grill (broiler), in the oven, on a barbeque grill or in an air fryer.

To grill them, tan them for about 8 minutes on each side.
They'll take about 15 minutes in an airfryer.
In the oven, place on an oven tray lined with baking paper and bake for about 25 minutes on a medium to high heat.