Veggie patties have a poor reputation, often deservedly: soft, bland, spongy. This one does the opposite. Raw sweet potato gives it body and an orange colour, mushrooms an almost meaty depth, and chia and hemp seeds bind it all without flour or cooking. Sun-dried tomatoes and raisins slip in a sweet-savoury note that makes all the difference. You wrap it in a large crisp lettuce leaf, with whatever condiments you like, and the meal is complete.
Raw sweet potato, mushroom and onion patties
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Ingredients
For the patties
- 1 peeled sweet potato (about 300 g)
- 3 to 4 white button mushrooms, chopped
- 1 peeled and chopped onion
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 25 g sun-dried tomatoes
- 35 g raisins
- Salt, pepper and ground coriander, to taste
For assembling
- Large crisp lettuce or chard leaves, for wrapping
- Sliced onion, tomato and avocado, plant cheese, fresh coriander, hummus or ketchup, as you like
Method
- Put all the patty ingredients in a food processor and pulse until you get an even, slightly grainy mixture with a lovely orange colour.
- Leave to rest for ten minutes: the chia seeds absorb the moisture and the mixture firms up noticeably.
- Shape patties of about 60 g each with your hands, pressing them together well.
- Dehydrate for 5 to 7 hours at 42 °C, until they are well darkened and hold their shape perfectly. With no dehydrator, use the oven at its lowest setting, door ajar.
- Top each patty with your favourite condiments and wrap it in a large crisp lettuce leaf.
Tip
The ten minutes of rest after blending are not optional: without them the mixture stays too wet and the patties collapse on the tray. If your sweet potato is particularly juicy, add an extra spoonful of chia seeds. The patties keep for five days in an airtight container in the fridge, and freeze very well once dehydrated. Allow a longer dehydrating time if you make them thicker: it is the look, not the clock, that decides.
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FAQ: your questions about raw sweet potato patties
How do you make sweet potato patties?
In the raw version, you grate or blend raw sweet potato with a binder, here chia seeds, and dehydrate. In the cooked version, you steam the sweet potato, mash it, then mix it with a pulse and a little flour before frying. In both cases the critical point is the same: moisture. A sweet potato that is too juicy will always give a patty that falls apart, whatever the method.
How do you make a veggie patty?
You need three elements: a vegetable base that brings taste and volume, a binder that holds it together, and firm seasoning. Here, sweet potato and mushrooms form the base, chia and hemp seeds act as the binder by swelling on contact with moisture, and the sun-dried tomatoes, raisins and spices give the character. Cooking is not essential: slow dehydrating at low temperature is enough to firm the patty up.
How do you make a mushroom patty?
Mushrooms bring an umami depth reminiscent of meat, but they are more than 90 % water, which is a problem in a patty. Two solutions: chop them finely and mix them with something absorbent, here sweet potato and chia, or partially dehydrate them before adding them. A large marinated portobello, dehydrated for a few hours, can also stand in as a steak on its own.
What is the best veggie patty?
It all depends on what you expect from a veggie patty. Industrial versions imitate the texture of meat well, at the price of a long list of processed ingredients. A homemade patty like this one is not after imitation: it owns its vegetable taste, its visible grain and its orange colour. It is a different dish, not a copy, and that is exactly what makes it interesting.
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