Total cooking time: 1 hour 10 minutes
Serves 4
Difficulty: Easy
2 orange sweet potatoes (about 800g/1lb 10oz in total)
½ cup (90g/3oz) ditalini
30g (1oz) toasted pine nuts
2 cloves garlic, crushed
4 tablespoons finely chopped fresh basil
½ cup (50g/1½oz) grated Parmesan
35g (1¼oz) dry breadcrumbs
Plain flour, for dusting
Olive oil, for shallow-frying
1. Preheat the oven to very hot 250°C (500°F/Gas 10). Pierce the sweet potatoes several times with a fork, then place in a roasting tin and roast for about 1 hour, or until soft. Remove from the oven and cool. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and rinse under running water.
2. Peel the sweet potato and mash the flesh with a potato masher or fork, then add the pine nuts, garlic, basil, Parmesan, breadcrumbs and the pasta and combine. Season.
3. Shape the mixture into eight even patties (about 1.5cm thick) with floured hands, then lightly dust the patties with flour. Heat the oil in a large frying pan and cook the patties in batches over medium heat for 2 minutes each side, or until golden and heated through. Drain on crumpled paper towels, sprinkle with salt and serve immediately. grreat with a fresh green salad.
Nutrition per serving:
Protein 13.5g; Fat 15g; Carbohydrate 51g; Dietary Fibre 5.5g; Cholesterol 12mg; 1650kJ (395kcal)
Note:
To save time, drop spoonfuls of the mixture into the pan and flatten with an oiled spatula.
Serving suggestion:
The patties are great with aïoli - mix 1 clove of crused garlic into 90g/3oz whole-egg mayonnaise with a squeeze of lemon juice and season.
No comments:
Post a Comment