Roasted Red Pepper Potato Patties

Over time, I have learned to appreciate batch cooking. I find that I eat healthier and am able to stay on track with a little planning.

Each week, I steam a large pot of potatoes and bake several sweet potatoes to use in different meals during the week. For this recipe, I combined some steamed russets and baked sweet potatoes.

Sauteed mushrooms, garlic and onions are combined with potatoes, roasted red peppers and seasonings.

A sriracha and vegan mayo dipping sauce kicks these patties up a notch.

Now, onto the recipe:

Roasted Red Pepper Potato Patties

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Makes 12-16 Patties

• 4 large potatoes, steamed, cooled and shredded
• 2 medium sweet potatoes, baked, and mashed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 cup mushrooms, chopped
• 3/4 cup roasted red peppers, chopped
• 2 tbsp basil powder
• 1 tsp onion powder
• 1 tsp black pepper

- Sauté onions and garlic in non-stick pan (adding a tablespoon or two of water as needed to keep from sticking) until they are nicely browned and caramelized. Add mushrooms and cook until just soft. Remove from heat. Shred potatoes into a large bowl. Add sweet potatoes, mushroom mixture, roasted red peppers, basil powder, onion powder and black pepper. Stir until combined. Shape mixture into patties and place on a parchment lined cookie sheet. You have the option of spritzing with olive oil spray or not. Bake at 425°for 20 minutes, turn patties over and bake for an additional 20 minutes or until nicely browned. Serve with your dipping sauce of choice. Enjoy!