Categories
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Sweet Potato and Leek Patties |
Yield:4
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INGREDIENTS: |
| 2 lb |
sweet potato |
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| 4 tsp |
sunflower oil |
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| 2 |
medium leeks, trimmed and finely chopped |
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| 1 |
garlic clove, crushed |
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| 1in piece |
fresh ginger root, finely chopped |
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| 7 oz can |
corn kernels, drained |
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| 2 tbsp |
low-fat unsweetened yogurt |
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| 2 oz |
whole wheat flour |
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salt and pepper |
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lettuce leaves, to serve |
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scallions, to serve |
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FOR THE GINGER SAUCE |
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| 2 tbsp |
white wine vinegar |
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| 2 tsp |
superfine sugar |
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| 1 |
red chili, seeded and chopped |
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| 1in piece |
fresh ginger root, cut into thin strips |
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| 2 tbsp |
ginger wine |
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| 4 tbsp |
fresh vegetable stock |
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| 1 tsp |
cornstarch |
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DIRECTIONS:
- Peel the potatoes and cut into 3/4in thick pieces. Place in a saucepan, cover with water, and boil for 10-15 minutes. Drain well and mash. Let cool.
- Heat 2 tsp of oil and saute the leeks, garlic, and ginger for 2-3 minutes. Stir the leek mixture into the potato with the corn, seasoning, and yogurt. Form into 8 patties and toss in flour to coat. Chill for 30 minutes.
- Preheat the broiler. Place the patties on a broiler rack and brush with oil. Broil for 5 minutes, then turn over. Brush with oil and broil for a further 5 minutes, until golden. Drain thoroughly on paper towels.
- To make the sauce, place the vinegar, sugar, chili, and ginger in a pan. Bring to a boil and simmer for 5 minutes.
- Stir in the ginger wine. Blend the stock and cornstarch to form a paste and stir into a sauce. Heat through, stirring, until thickened.
- Transfer the patties to serving plates, spoon over the sauce, and serve.
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