If you have followed my merry cooking adventures you know the porridge patty has treated me extra special over the last year. I first created a porridge patty when Bob’s Red Mill asked for steel cut oat recipes that could be made in less than 30 minutes. My Black Bean Porridge Patty won the Portland, Oregon semi-finals which then launched me to Scotland to compete in the World Porridge Tournament. The head Master Chef of Scotland said my porridge patty was innovative and delicious. I kept his seal of approval in mind, when Aetna Healthy Food Fight recipe contest asked for healthy recipes. I created a Black Bean and Sweet Potato Porridge Patty and made it at the semi-finals in Atlanta. I was so excited when that recipe won and off I went to New York to compete in the finals. I nervously made my porridge patties and once again it won the grand prize, I was declared the healthiest cook in America. WoWsers! SOOOOO of course, when I read about the “No More Mallows Bloggers Recipe Contest” I had to try a 100% sweet potato patty without beans! Bound together with steel cut oats this sweet potato patty RoCkS! I made the patty for breakfast this morning, and I must admit I ate two patties and one egg. I better confess, I nibbled on another patty throughout the day. I LOVE THE FLAVOR! I actually enjoy the sweet potato patty cold!
To change things up I used two types of sweet potatoes: Jewell (orange flesh) and O’Henry (white flesh). I cubed the Jewell’s to add to the texture and then grated the O’Henry’s to infuse the patties with sweetness.
Crispy Sweet Potato and Oat Patties with Pico de Gallo and Fried Eggs
2/3 cup steel cut oats
1 tablespoon chopped garlic
1 3/4 cup water
1 teaspoon kosher salt
2 cups Jewell sweet potatoes, peeled, ¼-inch cubes
1 1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse ground black pepper
1 cup O’Henry white flesh sweet potatoes, peeled, grated
1/3 cup chopped cilantro, divided
2 tablespoons oat flour
3/4 teaspoon baking powder
3 tablespoons ground cornmeal
3 ½ tablespoons safflower oil
4 tablespoons Greek Yogurt
6 fried eggs
*Pico de Gallo*
1 large tomato, chopped cherry tomatoes, chopped
1/3 cup cilantro, chopped
3 spring green onions, white and green parts chopped
1/2 cup red picante salsa, medium or mild
*To make patties*
In a 4-quart or larger saucepan, bring steel cut oats, garlic, water, and salt to a BOIL. Cover and COOK on medium high, for 5-minutes. Uncover and ADD cubed sweet potatoes, cumin, oregano, red pepper, and black pepper, cover and COOK on medium for 4-minutes. Uncover, ADD grated sweet potatoes and cilantro, constantly stir and cook 3 minutes. Oats should be al dente at this point and the sweet potato cubes tender.
ADD oat flour and baking powder, stir for 15-seconds. SCOOP 6 heaping 1/3-cup oat mixture mounds and place on wax paper that has been sprinkled with cornmeal. Rub oil on both hands and form balls by rolling in hands. Press each ball gently with the back of a pancake turner.
In a large 10 or 12-inch or smaller non-stick skillet, heat safflower oil on high or medium-high. Fry patties on both sides 3 minutes, or until patties are brown and crispy. Meanwhile, in another hot frying pan, fry 6 eggs on both sides for 1-2 minutes or until desired doneness. Serves 6.
*To make Pico de Gallo*
Make Pico de Gallo while oats and sweet potatoes are cooking. In a medium bowl, toss together tomatoes, cilantro, green onions, and picante sauce
Spoon Pico de Gallo in the center of a sandwich plate. Place sweet potato patty on top with a fried egg on the side. Dollop patty with Pico de Gallo and Yogurt. Sprinkle with cilantro.
For more sweet potato recipes check out North Carolina Sweet Potato website! Or check out some of my blog sweet potato recipes from last year or this year ~ as you know I cook with sweet potatoes year round!
**** Sweet Potato Patty Photo Album ****