1 box firm or extra-firm tofu (12.5 ounces)
2 medium sweet potatoes, baked (350 degrees for an hour) or boiled, keep whole with skins on
4 or more cloves garlic, minced
2 tsp. fresh rosemary, chopped OR 2/3 tsp. dried crushed rosemary
3 green onions, green parts only
1 T. or more of finely chopped fresh ginger
Pinch of red pepper flakes
2 T. sesame seeds
2/3 cup breadcrumbs (or more if needed)
Salt and pepper to taste
2 or more tablespoons olive oil

Yield:  about 12 to 14 patties

1.  When potatoes are cool enough to handle, remove skin, cut into chunks and mash.
2.  Slice tofu and place slices between several layers of paper towel.  Press to remove liquid.
3.  Crumble tofu with your hands into a bowl. Add in the cooked sweet potato and with a fork mash them together.
4.  Add in the rest of the ingredients except the bread crumbs, salt, pepper, and olive oil.  Mix together, place in covered container, refrigerate for an hour or more.
5.  When you’re ready to fry the patties, add bread crumbs, salt and pepper.
6.  Form patties with your hands.  (I use a 1/3 measuring cup as a scoop.)
7.  Heat pan over medium heat and add olive oil.
8.  Cook patties for a few minutes on each side until browned.

Serve immediately or keep warm in a 170 degree oven for up to 30 minutes.

I’ve made this dish several times and gradually made changes to the original I’d found online.  Ginger gives the patties a kind of fresh taste and green onions add color and zip.  I finally felt satisfied enough to post this recipe after an accidental discovery.  I decided to prep everything ahead of time, which meant refrigerating the basic ingredients (see note above about what to add right before frying).  This time lapse and chill down mellowed and blended the flavors.  For best results, refrigerate.