Autumn Vegetable Patties

Name: Autumn Vegetable Patties
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 8 tbsp. unsalted butter; 1 medium sweet potato, peeled and grated (about 1 1/2 cups); 3 ⁄ 4 cup panko bread crumbs; 1 tbsp. minced fresh sage; 1 ⁄ 2 tsp. ground cinnamon; 1 ⁄ 2 tsp. freshly grated nutmeg; 1 ⁄ 4 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; 1 ⁄ 4 cup olive oil; 1 cup sour cream; Kosher salt and freshly ground black pepper, to taste

Serves
serves 8

TODD COLEMAN

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.

Ingredients

8 tbsp. unsalted butter
1 medium sweet potato, peeled and grated (about 1 1/2 cups)
³⁄₄ cup panko bread crumbs
1 tbsp. minced fresh sage
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. freshly grated nutmeg
¹⁄₄ 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
¹⁄₄ cup olive oil
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat 6 tbsp. butter in a 10″ skillet over medium heat; add sweet potato, and cook, stirring, until lightly browned, about 10 minutes. Add 1⁄2 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.

Step 2

Using your hands, shape vegetable mixture into eight 4″-long oblong patties, about 1⁄2″ 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.

Step 3

To serve, season sour cream with salt and pepper, and top each patty with a dollop of sour cream.

Heat 6 tbsp. butter in a 10″ skillet over medium heat; add sweet potato, and cook, stirring, until lightly browned, about 10 minutes. Add 1⁄2 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.
Using your hands, shape vegetable mixture into eight 4″-long oblong patties, about 1⁄2″ 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.
To serve, season sour cream with salt and pepper, and top each patty with a dollop of sour cream.