Sweet Potato And Chickpea Patties Recipes

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• Transfer to a bowl, add chickpeas and mash until almost smooth.
• Add the couscous, garam masala, garlic, egg salt and pepper.
• Using damp hands, form into 8 patties about 3/4 inch thick.
• Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

SWEET POTATO CHICKPEA PATTIES (BLW)

Steps:

• Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
• Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
• Carefully cut the sweet potato in half and scoop out the flesh and set it aside.
• Drain and add half a cup of chickpeas to the food processor. Pulse until it breaks down to a coarse texture. Add in curry powder, cumin powder, turmeric powder, flax egg, chickpea flour, nutritional yeast. Pulse a few more times till everything is well blended.
• Let the mixture set in the fridge for about 30 minutes, this will make it easier to shape.
• Preheat the oven to 350 F. Line a baking tray with parchment.
• Lightly grease your hands and shape the mixture into patties. Transfer the patties to the baking tray and brush with olive oil. Bake for 10 - 15 minutes until lightly golden, flipping halfway through.
• While the patties are in the oven, add all the sauce ingredients to a blender and blend to form a smooth sauce.
• Serve patties warm or at room temperature along with the dipping sauce.

LOW FAT SWEET POTATO AND CHICKPEA CAKES (VEGETARIAN TOO!)

Steps:

• PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
• COOK until done (About 25 minutes).
• Finely DICE shallot and coriander.
• DRAIN canned chickpeas and MASH in bowl.
• COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
• SCOOP out cooked sweet potato and MASH.
• ADD to chikpeas, shallot and corainder and blend thoroughly.
• BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
• Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
• PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
• BAKE 30 to 35 minutes.
• NOTE: Can use fat-free cooking spray.
• NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
• Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
• If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
• NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
• NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
• NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
• ENJOY!