Baked Sweet Potato Patties/cutlets

Serve these patties with your choice of chutney, or hot sauce. A great accompaniment to a dry meat dish, or a bowl of soup or salad.

Ingredients

Approximately 4 large sweet potatoes
1 tablespoon Hot Madras Curry Powder ( or any spice mix of your liking)
1 tablespoon ginger/garlic paste
1/4 teaspoon salt
1/4 teaspoon pepper
1 green chili (seeded and diced)
juice of 1/2 fresh lime
6 heaped tablespoons chickpea flour
2 tablespoons mayonnaise

Method 

Preheat oven to 425 F

Cook the sweet potatoes until soft . This can be done in the microwave. Add one tablespoon of water to the potatoes in a microwave safe dish.  Prick the potatoes all over. Cover and cook on high for 10 -15 minutes until soft.

Mash the potatoes by hand or in a food processor.  I left the skin on to add a little more fiber and nutrition to the patties.  You can peel the potatoes if you wish.  I used a food processor to mash the potatoes.

Add all the other ingredients and mix well

Taste for more salt  or acidity...add more if needed.

Grease muffin pans and spoon the mixture to the height of a patty...your choice

Flatten the top with the back of a spoon.

I glazed the tops with a little Sriracha sauce - optional, or you could use ketchup

Bake for about 15 minutes till firm and pulled away from the sides of the pan.  Check after 10 minutes and move position.

Let cool for a few minutes, then turn out of the pans.  Serve bottom side up for a nice, uniform look.

Approximate Nutritional values per patty ( based on 18 patties) - not including oil for greasing pans
Calories 60.2/ Total fat 2 g/ Total carbohydrates 9.2 g/ protein 1.4 g