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.
Why This Sweet Potato Patty Recipe Works
I’ve made these sweet potato seed patties so many times now, and they honestly never fail me. The trick is using boiled sweet potatoes as your binder – they become beautifully creamy and mashable, which means everything sticks together perfectly without needing flax eggs or any faffing about.
The ground pumpkin and sunflower seeds add gorgeous texture and protein, while that sesame seed coating? Well, it’s not just pretty – it actually helps the patties hold their shape and stops them sticking to your baking paper. Win-win!
The most important tip I can give you is to drain your sweet potatoes really, really well after boiling. I mean properly drain them. Too much moisture will make your mixture too squishy to work with, and nobody wants that. Once they’re well-drained though, these patties are absolutely foolproof. They hold together like a dream whether you’re grilling them, baking them, or popping them in the air fryer.
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.
Nutritional Benefits of Sweet Potato Seed Burgers
As you know, I’m all about making sure we’re nourishing ourselves properly, and these little beauties really deliver on that front. Sweet potatoes are nutritional superstars – they’re especially high in vitamin A (in the form of beta-carotene)… in fact, one sweet potato is said to carry at least 400% of your RDA! They also have high levels of Vitamin C, the B vitamins, manganese, potassium, copper and phosphorus – to name just a few.
The seeds bring their own magic too. Pumpkin and sunflower seeds are full of healthy fats, amino acids (the building blocks of protein) and are nutrient-dense, anti-oxidant rich little gems. They also give you vitamin E, magnesium and zinc, which is wonderful for immune health and energy.
What I love most is that these patties are naturally oil-free and gluten-free, making them lighter than traditional veggie burgers whilst still being incredibly satisfying and filling. They’re perfect whether you’re plant-based, gluten-sensitive, or simply looking for wholesome, nourishing food that actually tastes delicious.
Ok let’s make these sweet potato seed patties…
Sweet Potato Patties Recipe with pumpkin seeds
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.
Storage and Freezing Instructions
**Keeping them in the fridge:**
Pop your cooked patties into an airtight container (I prefer glass if you have it) and they’ll keep happily in the fridge for up to 5 days. I often grab them cold straight from the fridge as a quick snack or lunch box addition. If you prefer them warm, just reheat in the oven at 180°C for about 10 minutes, or pop them in the air fryer for a few minutes.
**Freezing – my favourite trick:**
These freeze brilliantly, which is why I often make a big batch! Here’s what I do:
Let them cool completely first, then layer them in a freezer-safe container with parchment paper between each patty (this stops them sticking together – trust me on this!). They’ll keep beautifully for up to 3 months.
When you want to use them, either thaw overnight in the fridge or reheat from frozen. If cooking from frozen, just add an extra 5-10 minutes to your cooking time.
**Freezing before cooking:**
You can also freeze them uncooked if you prefer. Shape your patties, coat them in sesame seeds, then freeze on a baking tray. Once they’re solid, pop them into a container with parchment paper separating the layers. Cook straight from frozen when you need them.
I absolutely love having a stash of these in the freezer. They’re perfect for those moments when you need something quick and nourishing but don’t have time to cook from scratch. I’ve served them on retreats as cold hiking food, enjoyed them hot as part of brunch, and grabbed them for midnight snacks more times than I can count!
FAQ
Can I freeze sweet potato patties? Yes! These freeze beautifully for up to 3 months. Separate patties with parchment paper and store in an airtight container. Thaw overnight in the fridge.
How long do sweet potato seed patties keep? Store in the fridge for up to 5 days in an airtight container. They’re delicious eaten cold!
Can I make these nut-free? Yes, this recipe is already nut-free! It uses only seeds (pumpkin and sunflower).
What can I use instead of pumpkin seeds? You can substitute with more sunflower seeds, hemp seeds, or even ground flaxseed.
Are sweet potato patties healthy? Yes! They’re high in plant protein, fiber, vitamins A & C, and healthy fats from seeds. Plus they’re oil-free and gluten-free.
Other GF vegan sweet potato recipes that you’ll love…
Gluten-free vegan sweet potato chocolate cake…
Sweet potato nut & seed roast…
Sweet potato & coconut curry in a hurry…
Pin sweet potato patties for later…
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