Chickpea and sweet potato cakes

Cooking Vegetarian Chickpea and sweet potato cakes

Here is a tasty vegetarian lunch idea that the whole family will love.

Lables: Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Mash until smooth. Transfer to a bowl. Place in the fridge for 30 minutes to chill.
  2. Mash the chickpeas in a bowl.
  3. Add the chickpeas, onion, coriander, parmesan and flour to the sweet potato and combine. Season with pepper. Divide the mixture into 10 portions and shape each portion into a patty.
  4. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place extra parmesan on a plate. Press patties in parmesan to coat. Place on the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 30 minutes or until golden. Divide among serving plates. Serve with lettuce and sweet chilli sauce.

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500g orange sweet potato , peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 brown onion, finely chopped
1/2 cup chopped fresh coriander
2 tbsp finely grated parmesan or vegetarian hard cheese
2 tbsp plain flour
Finely grated parmesan or vegetarian hard cheese, extra, to coat
Olive oil spray
Mixed lettuce leaves, to serve
Sweet chilli sauce, to serve

Adv

Autors
Preparation time
55
Cooking time
40
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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