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Sweet Potato Patties with Red Kidney Beans OR Chickpeas and Bulgur

Sweet Potato patties made with mashed beans and bulghur are naturally vegan and can be gluten-free if you sub the bulgur with cauliflower rice! 
Sweet Potato Patties with Red Kidney Beans OR Chickpeas and Bulgur

I had promised to share the recipe for this Sweet Potato Patties that I had shared on my Instagram earlier this month. As hoped, I made these sweet potato patties again with chickpeas this time as I had run out of rajma! I made the patties and stored in the freezer for the weekend brunch. Served as burgers with boiled egg slices... What made me blush was F, the hardcore meat-eater said "this is so much better than Shami kebabs" 😁 That is a message to improve my shami kebabs! - which btw, I have nailed to perfection - check my failproof shami kebabs recipe! 

Sweet Potato Patties with Chickpeas and Bulgur

This week started with a very sad note that still puts me in a bout of tears. My grandfather (Beluuppa) passed away on the 19th after living an amazing life for 91 years. Inna lillahi wa inna ilayhi rajioon - (Surely we belong to Allah and to Him shall we return.) I never thought it would inflict so much grief as we knew he was getting there. Yet the thought of letting go of him, not being there beside him, thinking of my grandmom, my mom, not being able to hug them etc made it impossible to stop the tears roll down. May Allah forgive him, bless his akhirah and elevate his rank in Jannah. Ameen.

I am an emotional eater. I ate through the grief and felt guilty that I wouldn't have had this freedom if I was at home mourning with others. But living alone all day makes it hard for an emotional eater. I ransacked my pantry for easy food and ate a whole bowl of chicken biryani that Ragee's foster mom shared a day earlier. F was supportive and came home to be with me for the rest of the day. It is inevitable and a reminder.

Sweet Potato Patties with Chickpeas and Bulgur

Let's discuss the patties! Sweet Potatoes - the only way we grew up having it was in the form of steamed food. And I did the same here too whenever I got good ones. F loves it steamed and there is no "effort" in making it which makes me feel less of a "chef" (of my own kitchen) and can't really take credit for a steamed sweet potato! right? So the foodie of a food blogger rummaged through Pinterest to get some newer ideas. The first time I made sweet potato patties were almost 10 months ago! It went down well but I was not too happy or convinced to blog about it. So this time, I took a lot of inspiration from various sources and made my own version to use up my bulgur stash. 😁

Sweet Potato Patties with Chickpeas and Bulgur

How do you make sweet potato patties from scratch?

This Sweet Potato pattie is so easy to put together as all the main ingredients are pre-cooked. My recipe is vegan, vegetarian, and gluten-free if you sub the bulgur with cauliflower rice! 

  • Prep the sweet potato: You either boil or steam or roast!
  • Prep the beans or chickpeas: Boil or pressure cook the soaked beans or use canned beans  
  • Bulghur: You may replace this with quick-cooking oats or cauliflower rice or cooked broken wheat etc.
Sweet Potato Patties with Red Kidney Beans and Bulgur
 
Sweet Potato Patties with Red Kidney Beans and Bulgur

Add all the ingredients in a large bowl, mix thoroughly and adjust the salt. Make patties when ready. Pan fry or roast or bake the patties. That's it! 

Sweet Potato Patties with Chickpeas and Bulgur

Sweet Potato Patties with Red Kidney Beans and Bulgur

Yields: 10 to 12 Patties 

INGREDIENTS

4 cups of sweet potato chunks (~500gms as a whole), steamed and drained or roasted 
3/4 cup dry red kidney beans (rajma), OR Chickpeas, cooked and drained or use canned but drained and mashed or processed
1/3 cup of fine bulgur (check below instructions to prepare bulgur)
1 medium onion, diced finely
1/2 inch ginger grated to paste
2 to 3 garlic cloves, grated to paste
1 and 1/2 teaspoon allspice powder
1 teaspoon cumin powder
1 teaspoon hot paprika or red chilli powder
A handful of coriander or parsley leaves
Salt to taste

INSTRUCTIONS

Tips to prep the sweet potato, kidney beans and bulgur
  • Boil/pressure cook the sweet potato with skin until cooked and soft. Peel the skin off while hot, mash and keep aside. If you have already chopped chunks of sweet potato (like me) in stock, then steam them until done. You can even oven roast the sweet potato and scoop the flesh. 
  • Add a pinch of baking soda to the soaking red kidney beans /chickpeas and soak for at least 8 to 10 hours or overnight. Pressure cook or boil them in enough water until it is cooked well. Mash it with the back of a spoon or in a processor. 
  • Do not wash Bulgur. TIP: For every 1 cup of bulgur, add 2 cups of boiling water and salt. Give it a stir and cover with a tight lid. Let it be covered for 15 to 20 minutes. Open fluff and use as required. 
  1. Add all the ingredients into a bowl and mix with a fork or hand
  2. Cling wrap the bowl and let it rest it in the fridge for 10 to 15 minutes
  3. Divide the dough into equal portions - You can use a measuring cup to make it uniform
  4. Lightly wet your hands with oil and shape the patties 
  5. Lay the patties on a greased tray. cling wrap and let it rest in the fridge for 20 to 30 minutes or you can start shallow frying with olive oil just enough to coat the pan. OR Freeze the patties for later.*
  6. Heat a non-stick thick bottomed pan and spread some oil enough to grease the pan 
  7. Lay as many patties the pan can hold and cook on low to medium flame. Do not turn until the patties get "strong" - around 3 to 5 minutes. Turn and let it roast for another 5 minutes. As all the items in it are already cooked, we just need to roast them for the spices to infuse. 
  8. Remove the patties and start assembling your burger or sandwiches with your own imagination or borrowed from Pinterest. :-D 
*If using frozen patties, do not thaw. 

Use a good non-stick pan and grease it well with oil. Do not get tempted to turn the patties too often while roasting on a lightly greased pan. Let it sit there for good 5 mins on a low to medium flame and gently turn sides and cook the other side too. A little burn is ok as it just adds to the flavour. The patties are soft, so placing it in a sandwich and giving the sandwich a light press with your palms just spreads it to all sides - which means - pattie in every bite! I had made labneh spread by just adding some Nandos hot sauce to it. Yeah, Nando's is my current crush! :-) Who else is with me?

Sweet Potato Patties with Chickpeas and Bulgur

For the latest pictures, I have used store-bought burger buns, toasted the inside, spread labneh, placed the pattie, some onions, slices of boiled egg, tomato, coriander leaves, and Nando's hot sauce and the top bun was spread with cream cheese. Six burger buns with Sweet Potato patties was our Saturday brunch! :-) 

Happy Weekend! 

TRIED THIS RECIPE? 

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

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