3 large sweet potatoes
2 cloves garlic
2 tablespoons fresh dill
2 tablespoons fresh parsley
2 medium onions, cut into chunks
1 red bell pepper, cut into chunks
1 tablespoon olive oil
2 medium carrots
2 medium zucchini, unpeeled
1 cup matzah meal (or 3/4 cup potato starch)
Salt and pepper to taste
1 additional tablespoon olive oil (for coating patties)
These colorful, nutritious patties are packed with goodness. Vegetarians and meat-eaters alike will ask for seconds!
Pierce the sweet potatoes in several places with the point of a knife. Either microwave until tender, about 8 to 10 minutes, turning them over halfway through cooking, or bake them in a preheated 400°F oven for 1 hour, until tender.
Let sweet potatoes cool until you are able to handle them. Scoop out the pulp. You should have about 3 cups. Place in a large mixing bowl.
In a food processor fitted with a steel blade, drop garlic, dill and parsley through the feed tube and process until minced. Add to sweet potatoes and mix well.
Process onions and red pepper with quick on/off pulses, until coarsely chopped. Heat 1 tablespoon oil in a large nonstick skillet on medium heat. Sauté onions and red pepper for 5 minutes, until tender.
Grate carrots and zucchini. Add to onions and red pepper and cook 3 to 4 minutes longer. Cool slightly. Add to sweet potato mixture.
Stir in eggs, matzah meal, salt and pepper; mix well.
Preheat oven to 375°F. Shape vegetable mixture into 18 to 20 patties and place on parchment-lined baking sheet(s). Oil your fingertips, then lightly oil the tops of each patty, flattening them slightly.
Bake uncovered for 10 to 12 minutes. Turn patties over and bake 10 to 12 minutes longer, until golden.
Note: These will keep for 2 or 3 days in the refrigerator. Freezes and reheats well.