Wednesday, January 27, 2016

Sweet Potato Patty Melts

The diner classic is made over and updated to make these delicious and healthy Sweet Potato Patty Melts.

For being completely meatless, these patty melts are very filling and "meaty" tasting. There is no shortage of flavor in this recipe. Also they aren't greasy like the traditional patty melt that most of us have eaten time to time. 

We eat meatless at least half of the week. It's cheaper, healthier for us, and I find it easier than cooking meat every night. Not that cooking meat is hard by any means, but sometimes it's just easier to keep it vegetarian or vegan. Fresh mushrooms are a great vegetable to achieve a meaty flavor and texture for those who eat a lot of meat. 

The sweet potato patties are great to make ahead and keep in the freezer until ready to cook and grill into a patty melt. This way you'll always be able to make these delicious sandwiches.

Sweet Potato Patty Melts
  • 2 large sweet potatoes
  • 1 cup oat flour
  • 2/3 cup seasoned panko
  • 1 cup canned white beans, washed & drained
  • 1 egg, lightly beaten
  • 1 cup fresh sliced mushrooms
  • 1/2 a large onion, peeled & thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt & pepper, to taste (divided)
  • olive or coconut oil
  • sliced whole grain seeded bread
  • slices sharp cheddar cheese
  • light mayo or plain greek yogurt, as desired
  • Veggie Ketchup, as desired
Preheat the oven to 350. Line a sheet pan with foil. Carefully cut potatoes in half lengthwise and drizzle with oil and sprinkle with salt and pepper. Bake 1 hour, or until tender. After tender, cool until cool enough to handle. Remove potato from skins and set aside.

In a small bowl, whisk equal parts light mayo and ketchup. Refrigerate until ready to serve with patty melts. 

Heat a large skillet over medium heat and add about 2 tablespoons oil. Add mushrooms and onions and cook until caramelized, about 10 minutes, stirring occasionally. Stir in garlic cloves and cook until fragrant. Season lightly with salt and pepper. After browned, remove from skillet and allow to cool on a plate. 

In a food processor, pulse beans, oat flour, panko, egg, chili powder, onion powder, and garlic powder until combined. Add sweet potatoes and pulse until just combined. Season to taste with salt and pepper. Form into 6 to 8 patties, about 1/3 cup sweet potato mixture per patty. Place on a sheet pan and refrigerate until slightly firm, about 30 minutes to a hour. The mixture will be sticky. 

Heat a large skillet over medium heat and add about 2 to 3 tablespoons oil. Add patties and deeply brown on both sides, about 5 minutes per side. After browned set aside.

On one slice of bread, add a crispy sweet potato patty. Top with a slice of cheese, browned onions & mushrooms and top slice of bread. Place sandwich in a heated skillet, with a tablespoon of oil, over medium heat. Cook on both sides, for about 3 to 4 minutes per side. Remove from skillet and serve with mayo-ketchup mixture. 

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