Contributed by Stacey Lalonde (adapted from The Now and Zen Epicure by Miyoko Nishimoto)

Thank you to Stacey Lalonde for sending in this recipe! For information about Stacey's Vegetarian and Vegan Cooking Classes, please click on the "What's New" button at the top of your screen!

Ingredients

2 large yams, steamed or baked until soft
1/2 tsp grated nutmeg
3 tsp freshly grated ginger
2 tsp ground coriander
2-3 tsp curry powder
2 tsp Bragg's Liquid Aminos
approx 1/2 cup soy milk

Instructions

Peel the cooked sweet potato, cut up into chunks, and process with other ingredients in a food processor until smooth. The mixture should be firm enough to handle and shape. Form into patties and saute on both sides in butter (or alternative) until crispy on both sides.

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