Sweet potato and carrot patties

INGREDIENTS

• 450g sweet potatoes, cut into cubes
• 225g carrots, cut into thin rounds
• 1 tbsp sesame seeds
• 3-4 spring onions, trimmed and sliced into circles
• Wholemeal spelt flour, for coating (optional)
• 4 tbsp Greek yogurt
• ½ tsp curry powder
• Sliced cucumber, to serve

Method

1. Put the sweet potatoes and carrots in a steamer and steam, covered, over boiling water for 20 minutes or until soft. Meanwhile, put the sesame seeds in a medium saucepan and heat over a medium-low heat for 3–4 minutes, shaking the pan occasionally, until the seeds begin to brown and just start popping. Set aside.
2. Preheat the grill to medium. Put the sweet potatoes and carrots in a bowl and mash with a fork, then mix in the sesame seeds and spring onions. Shape the mixture into 12 balls of equal size, then flatten into 6cm patties about 2cm high. If they are very sticky, sprinkle both sides with flour and put on a baking sheet. Grill for 5 minutes on each side until warmed through and lightly browned.
3. Meanwhile, put the yogurt and curry powder in a small bowland mix well. Serve the patties warm with the sauce and sliced cucumbers.

Tip: The cooked patties can be stored in the fridge for up to 3 days.