Author Jean Morrison
Chickpea and Sweet Potato Patties
My family loves this recipe, especially our daughter Hayley. Chickpeas are a versatile and fabulous food and full of heaps of healthy fibre too.
The mixture can be made up well beforehand and it doesn't take long to pop the patties into flour and then crisp them up in the pan
45 minutes (includes time to cook and cool the sweet potatoes)
Cooking time: 15 - 20 minutes
Quantity: Serves 5 - 6
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500 gm sweet potatoes
2 tins (440 gms) chickpeas, drained
3 cloves garlic, chopped finely
1 teaspoon red curry paste
1 teaspoons ground cumin
1 rounded teaspoon stock powder
1 teaspoon chopped coriander from the jar (or one tablespoon fresh coriander)
1 cup cooked, cold rice
3 spring onions, finely sliced
3/4 teaspoon salt
Pepper to taste
1/3 cup plain flour to dust patties
2 tablespoons oil in which to fry patties
Peel and chop the sweet potatoes and cook in boiling water until tender. Drain very well. Mash, cool and set aside.
In a food processor place the chickpeas, garlic, egg, curry paste, cumin, stock powder and coriander and blitz a couple of times. I like to still have some segments of chickpeas retaining their form rather than having one exceedingly smooth paste but that is just my personal preference.
In a large bowl combine the sweet potato, chickpea mixture, rice, spring onions and seasoning. Combine well.
Form into 10 - 12 even sized patties, dust them with flour and flatten them slightly.
Cook in medium-hot oil for a few minutes then turn and cook the other side.
Serves 5 - 6 people
If you don't like chickpeas you can swap them for butter beans or cannelini beans.
Cook the rice the day before.
Chickpeas are also known as Garbanzo Beans. They have a nutty flavour. They need lengthy cooking and are used in Mediterranean and Middle Eastern cooking. They are high in fibre and flavonoids, keeping the digestive system healthy and lowering cholesterol. They are rich in Vitamin E and zinc so they help fight infection and they promote healthy cell growth.
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