Autumn Vegetable Patties
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.
Enlarge Image Credit: Todd ColemanSERVES 8
8 tbsp. unsalted butter
1 medium sweet potato, peeled and grated (about 1½cups)
¾ cup panko bread crumbs
1 tbsp. minced fresh sage
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. cayenne
12 oz. fresh spinach, boiled until tender, squeezed dry, and chopped
1 15-oz. can cannellini beans, drained, rinsed, and mashed
1 egg white, lightly beaten Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 cup sour cream
INSTRUCTIONS1. Heat 6 tbsp. butter in a 10″ skillet over medium heat; add sweet potato, and cook, stirring, until lightly browned, about 10 minutes. Add ½ cup bread crumbs, sage, cinnamon, nutmeg, and cayenne, and cook, stirring, for 1 minute. Transfer to a large bowl and stir in spinach, mashed beans, and egg white; season with salt and pepper.
2. Using your hands, shape vegetable mixture into eight 4″-long oblong patties, about ½″ thick; coat patties in remaining bread crumbs. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat; add 4 patties, and cook, turning once, until browned on both sides, about 6 minutes. Transfer to a serving platter, and repeat with remaining oil, butter, and vegetable patties.
3. To serve, season sour cream with salt and pepper, and top each patty with a dollop of sour cream.