We pair opposite colours on the colour wheel with flavours that perfectly match. These delicious patties topped with fresh berry salsa are chock full of vitamin C and fibre—perfect leading into winter. Serve them as a main course or shape patties into small bites and serve as an appetizer or hors d’oeuvre.
Tip
Make a double batch, shape into patties, and freeze. Delicious for an after-work supper when time is in short supply.
Roasted Jewel Yam Cakes with Blackberry Salsa
Ingredients
- 1 large jewel yam, peeled and diced
- 2 Tbsp (30 mL) grapeseed oil, divided
- 1/2 sweet onion, diced
- 1/4 tsp (2 mL) sea salt
- 1/4 tsp (2 mL) freshly ground black pepper
- 1 large garlic clove, smashed and minced
- 1/4 cup (60 mL) soft gluten-free or regular bread crumbs
- 2 Tbsp (30 mL) ground golden flaxseed
- 1 Tbsp (15 mL) nutritional yeast
- 2 Tbsp (30 mL) minced Italian parsley
- 2 Tbsp (30 mL) minced fresh cilantro
- 2 cups (500 mL) fresh blackberries
- 1/4 cup (60 mL) finely minced sweet onion
- 1 Tbsp (15 mL) Blackberry Ginger Balsamic
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 tsp (2 mL) sea salt
- 1/8 tsp (1 mL) crushed red pepper flakes
Nutrition
Per serving:
- calories278
- protein5g
- fat10g
- saturated fat1g
- trans fat0g
- carbohydrates44g
- sugars6g
- fibre10g
- sodium358mg
Directions
01
Preheat oven to 350 F (180 C). On parchment-lined baking sheet, spread out diced yam. You should have about 2 1/2 cups (625 mL) diced yam. Bake in preheated oven for about 15 minutes or until tender when pierced with a fork. Alternatively, steam in a large saucepan until tender. Remove to a large bowl and set aside to cool. Keep oven temperature at 350 F (180 C).
02
In large skillet, heat 1 Tbsp (15 mL) oil. Sauteu0301 onion over medium heat until soft. Add to baked yam in bowl along with salt, pepper, garlic, and bread crumbs. Mash mixture together using a large fork.
03
In small bowl, place flaxseed. Stir in 1 Tbsp (15 mL) water until flaxseed is absorbed. Stir in nutritional yeast, Italian parsley, and cilantro until blended. Add to yam mixture, working in with your hands until evenly distributed. Shape mixture into 4 evenly sized patties. Place on parchment-lined baking sheet. Brush with remaining 1 Tbsp (15 mL) oil. Bake in preheated oven for 15 minutes, or until patties are crisp on the outside.
04
Meanwhile, in bowl, place Blackberry Ginger Salsa ingredients and gently fold together. Set aside.
05
When patties are done as you like, remove and serve with generous spoons of salsa overtop. Delicious served on a bed of wild rice blend.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
