Sweet Potato & Beef Patties- Authentic Indian Recipe with Spices

Last Updated on 4 months by Neha Deshmukh

Sweet Potato & Beef Patties – Authentic Indian Recipe with Spices

Introduction

Okay, friends, let me tell you about these patties! They’re a little bit savory, a little bit sweet, and totally addictive. I first stumbled upon a version of this recipe during a visit to my auntie in Delhi, and I’ve been tweaking it ever since to get it just right. It’s a wonderful way to enjoy the comforting flavors of Indian spices in a fun, handheld package. These Sweet Potato & Beef Patties are perfect for a quick weeknight dinner, a festive snack, or even a party appetizer. You won’t believe how delicious they are!

Why You’ll Love This Recipe

Honestly, where do I even begin? These patties are packed with flavor thanks to a beautiful blend of Indian spices. The sweet potato adds a lovely natural sweetness and a soft texture that complements the savory beef perfectly. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook. They’re a real crowd-pleaser, and I guarantee they’ll become a new favorite in your household.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful patties:

• 1 pound ground beef
• 2 sweet potatoes
• 1 cup finely chopped red onion
• 1-2 serrano peppers (depending on your spice preference!)
• Handful of chopped cilantro
• 1 inch ginger
• 4 garlic cloves
• ?? teaspoon homemade meat masala
• ?? teaspoon Kashmiri chili powder
• ?? teaspoon turmeric
• ?? teaspoon black pepper
• 1 egg
• Almond meal (for coating)
• Salt to taste
• 1 cup water
• Ghee (for frying)

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the recipe shine!

• Homemade Meat Masala: Seriously, if you have the time, making your own meat masala is a game-changer. It’s so much fresher and more flavorful than store-bought. I have a family recipe I’m happy to share if you ask!
• Kashmiri Chili Powder: This isn’t about heat, it’s about color. Kashmiri chili powder gives the patties a gorgeous, vibrant red hue and a mild, fruity flavor.
• Ghee: Ghee (clarified butter) is traditional in Indian cooking and adds a wonderful richness and nutty flavor. You can substitute with vegetable oil if needed, but ghee really elevates the taste.
• Sweet Potato Varieties: I prefer using the orange-fleshed sweet potatoes for their sweetness and color, but you can experiment with other varieties like the Japanese sweet potato (Satsumaimo) for a slightly different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those sweet potatoes going. Boil them until they’re nice and tender – you should be able to easily pierce them with a fork. Once cooked, peel them and mash them until smooth. Set aside.
2. Now, in a pan, cook the ground beef with the turmeric, meat masala, chili powder, black pepper, and a good pinch of salt. Break it up with a spoon as it cooks.
3. Add the water to the beef and let it simmer for about 10 minutes, or until most of the liquid has evaporated. This helps to concentrate the flavors. Once cooled, give the beef a quick mince in a food processor – this makes the patties extra tender.
4. Time for the aromatics! Heat up some ghee in a separate pan and sauté the chopped red onion and serrano peppers until the onions caramelize and turn a beautiful golden brown. Add the grated ginger, minced garlic, and chopped cilantro and cook for another minute until fragrant.
5. Combine the minced beef with the onion mixture. Then, gently fold in the mashed sweet potatoes until everything is thoroughly combined. Let this mixture cool completely – this is important for shaping the patties.
6. Once cooled, shape the mixture into oblong patties. I usually make them about 2-3 inches long and ½ inch thick. Place the shaped patties on a plate and refrigerate for at least 2 hours, or even better, overnight. This helps them firm up and hold their shape during frying.
7. When you’re ready to cook, whisk the egg in a shallow dish. In another dish, spread out some almond meal. Dip each chilled patty in the whisked egg, then coat it evenly with the almond meal.
8. Finally, heat up some ghee in a cast-iron skillet (or any heavy-bottomed pan) over medium heat. Shallow fry the patties until they’re golden brown and crispy on both sides.

Expert Tips

• Don’t overcrowd the pan when frying – work in batches to ensure even cooking.
• If the patties are browning too quickly, reduce the heat.
• For extra crispy patties, press down gently with a spatula while frying.

Variations

• Vegan Adaptation: Substitute the ground beef with crumbled plant-based meat and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a chicken egg.
• Gluten-Free Adaptation: Almond meal is naturally gluten-free, so you’re already good to go! Just double-check the label on your meat masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a finely chopped green chili along with the serrano peppers. Feel free to adjust the amount of chili powder and peppers to your liking.
• Festival/Snack Adaptations: My family loves making mini versions of these patties for Diwali! They’re perfect for snacking and sharing.

Serving Suggestions

These patties are incredibly versatile! I love serving them with a dollop of cooling mint-coriander chutney. Ketchup or your favorite dipping sauce also work wonderfully. They’re also fantastic served with a side of raita (yogurt dip) and a simple salad.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage – just wrap them individually in plastic wrap before placing them in a freezer bag. Reheat in a skillet or oven until warmed through.

FAQs

• What type of chutney pairs best with these patties? Mint-coriander chutney is a classic pairing, but tamarind chutney or even a spicy mango chutney would also be delicious!
• Can I bake these patties instead of frying? Yes, you can! Preheat your oven to 375°F (190°C) and bake the patties on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through.
• Can I use another type of ground meat? Absolutely! Ground lamb or chicken would also work well in this recipe.
• How can I adjust the heat level of this recipe? Reduce or omit the serrano peppers and chili powder. You can also use a milder chili powder.
• How far in advance can I make these patties? You can make the patties up to 24 hours in advance and store them in the refrigerator. They actually taste even better the next day!