Families are always asking for immune boosting recipes, especially those in the throes of a chilly winter. Nobody enjoys a house filled with coughing, spluttering and snotty little noses. Building a robust immune system for you and your children is so critical  in order to help resist falling prey to every bug and germ going around. 

Sweet potatoes are a highly nutritious vegetable packed with Vitamin A, C, calcium, potassium and fibre. The turmeric and garlic add a big punch of  anti-viral, anti-inflammatory, immune boosting goodness. You can read more about the amazing health benefits of turmeric and garlic here.

These little patties came about when I had a batch of mashed sweet potato in the fridge, that I had used to make shepherd’s pie the night before. Wanting a quick and easy dinner solution I created these little bad boys and they were very popular with the taste testers in my house. They work best with cold mashed sweet potato as it is firmer and makes them easier to handle and less likely to fall apart. I also kept  them gluten free by using rice flour instead of bread crumbs, but if you are fine with gluten you could use regular bread crumbs {but check for ingredients as store bought bread crumbs are often filled with a heap of nasty extras}. 

These are a delicious ‘easy to eat’ dinner option, as well as being great for the lunchbox  and a perfect picnic option too.


+ 2 cups of mashed sweet potato (chilled in the fridge so it’s firm) 

+ 1 egg

+ 1/2 cup chopped kale 

+ small clove garlic (minced or finely grated)

+ teaspoon of freshly grated turmeric (if unable to find – substitute a teaspoon of dried turmeric) 

+ 1/2 teaspoon smoked paprika

+ 1 carrot grated 

+ 2-3 tablespoons finely grated parmesan cheese (omit if currently suffering a cold or flu as dairy can be make congestion worse)   

+ pinch of salt and pepper to taste. 

+ 1 cup of rice flour (for Gluten Free)  or bread crumbs 

To make: 

In a large, glass mixing bowl combine sweet potato mash with the turmeric, garlic, paprika, carrot and kale. Break the egg into a cup and whisk in the salt and pepper. Add the egg to the vegetable and spice mixture and combine. Mix in half a cup of the rice flour (or bread crumbs) and parmesan cheese and combine everything together. 

Use your hands to form the mixture into whatever size patties you prefer. Then roll in the remaining rice flour to coat the outside (which provides a little crunch when they cook!).

You can either lay them on a tray, brush with olive oil and bake in the oven for around 20 mins at 180′.

Or you can simply add a little coconut oil to a frypan and cook over a medium heat until golden, cooked though and crunchy on the outside. 

Best served with a crunchy green salad (summer/spring) or some steamed veggies (winter/autumn) with a drizzle of sesame oil and a small dollop of natural yoghurt on top of the patties. Also delicious wrapped in a big green lettuce leaf with a little grated cucumber and carrot salad. Makes a lovely side dish beside a steak or lamb chop too.