Serves 4 | Ready in 45 minutes
Here, we pair opposite colors on the color wheel with flavors that perfectly match. These delicious patties topped with fresh berry salsa are chock full of vitamin C and fiber—perfect to kick off the new year! Serve them as a main course (they’re delicious on a bed of wild rice) or shape the patty mixture into small bites and serve as an appetizer.
Make a double batch and freeze the extra patties. You can quickly reheat frozen patties for an after-work supper when time is in short supply.
Preheat oven to 350 F. On parchment-lined baking sheet, spread out diced yam. Bake in preheated oven for about 15 minutes, or until tender when pierced with fork. Alternatively, steam in large saucepan until tender. Remove to large bowl and set aside to cool. Keep oven temperature at 350 F.
In large skillet, heat 1 Tbsp grapeseed oil. Sauteu0301 onion over medium heat until soft. Add to prepared yam in bowl along with salt, pepper, garlic and bread crumbs. Mash mixture together using large fork.
In small bowl, place flaxseed. Stir in 1 Tbsp 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 grapeseed oil. Bake in preheated oven for 15 minutes, or until patties are crisp on the outside.
Meanwhile, in bowl, gently fold together blackberry ginger salsa ingredients. Set aside.
When patties are done as you like, remove and serve with generous spoonfuls of salsa overtop.
This recipe is part of the Deep blue dinner collection.
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