Sweet Potato And Chickpea Patties Food

CURRIED SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Pierce the sweet potatoes and then place on a microwavable plate in the microwave on high for 10 minutes.
• Finely dice the onion and fry in a large frying pan on medium heat. After a few minutes add crushed garlic and cook for a couple more minutes.
• Add the curry powder, garam masala, salt and chilli and cook for 30 seconds until fragrant.
• Drain the chickpeas and mash with the back of a fork in a bowl until roughly mashed, you can leave some whole for texture.
• Check the sweet potatoes are soft all the way through, if not cook for a few more minutes.
• Remove the sweet potatoes from the microwave and carefully slice open length ways. Scoop out the flesh, place in a bowl and mash until soft.
• Add the mashed chickpeas, onion and spices, flax eggs, chopped coriander, chickpea flour and nutritional yeast. Mix well.
• Wipe the frying pan clean and heat some oil. Take a tbsp of the patty mixture, roll into a bowl and press down gently to form a patty shape.
• Fry for a few minutes on each side until golden brown. I was able to fry 4-5 at a time.
• Keep cooked patties in the oven on a low heat to keep warm.
• Serve with mango chutney, yoghurt raita or your favourite curry!

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.

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Boil, steam or microwave sweet potato until just tender. Drain. Place in a bowl and mash until smooth. Stir in curry paste. Cool for 5 minutes.
• Place chickpeas in a small bowl and roughly mash. Add chickpeas, beans, shallot, coriander, egg and flour to potato and mix well. Season with salt and pepper.
• Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon six ¼-cup measures of potato mixture into the pan and flatten to 1 cm thick. Cook for 2-3 minutes each side or until evenly browned. Transfer to a baking paper-lined baking tray and keep warm in a 150°C oven while cooking the second batch. Repeat with remaining oil and potato mixture to make 12 patties.
• Combine mint and yoghurt in a small bowl. Season with salt and pepper. Serve patties with mint yoghurt and lime halves.

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.

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!