Sweet Potato Patties with Tahini Sauce

These can be served with my Tahini Sauce (opposite) as a light lunch. They can also be served as an accompaniment to an omelette or a bean salad. Adding an egg to the mixture helps to bind the potatoes but it’s not absolutely necessary so it is not included here.

Serves 4

900g/2lb sweet potatoes, peeled and cut into chunks
8 tbsp buckwheat flour or rice flour
6 tbsp chopped coriander or parsley
olive oil, for brushing
sea salt and freshly ground black pepper

To serve
1 quantity Tahini S auce (opposite)

Steam the sweet potatoes for about 10 minutes until soft, then transfer to a bowl and leave to cool slightly.

Preheat the oven to 190°C/gas mark 5 and line a large baking sheet with baking parchment. Mash the potatoes lightly, then work in the flour, salt, pepper and chopped herbs. It’s often easiest to use your hands. Gradually add a little more flour, if you need it, until the mixture is thick and holds together. With lightly floured hands, shape the mixture into golf-ball-sized balls, then flatten these into patties about 2cm/¾in thick.

Brush the patties with olive oil and place on the prepared baking sheet. Bake in the oven for 20–30 minutes until browned.

Alternatively, heat a little oil in a frying pan over a medium heat and fry the patties for 5–10 minutes on each side until golden brown.

Serve with Tahini Sauce.