Sweet Potato Chickpea Patties
Ingredients
Metric
240 g ~ 2 medium cooked sweet potatoes
240 g ~ 1 can cooked chickpeas
80 g rice flour
½ tbsp olive oil for frying
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp cayenne
¼ tsp turmeric powder
Optional:
200 g yogurt mayo
US
8 oz ~ 2 medium cooked sweet potatoes
8 oz ~ 1 can cooked chickpeas
½ cup rice flour
½ tbsp olive oil for frying
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp cayenne
¼ tsp turmeric powder
Optional:
1 cup ~ 7 oz yogurt mayo
MAKES2 portions / 6 patties
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Rinse and drain chickpeas. Add rinsed cooked chickpeas and cooked sweet potatoes to a medium size mixing bowl.
2Mash using a fork, an immersion blender or your hands (wear a food grade glove).
3Add flour, salt and spices.
4Mix to combine using a spoon or a spatula.
5Lightly coat or spray a nonstick frying pan with olive oil and set heat to low (induction #3).
Split the mix into 6 portions, wet your hands and shape into patties. Add to the pan and cover with a lid.
Split the mix into 6 portions, wet your hands and shape into patties. Add to the pan and cover with a lid.
6Fry for 5 minutes. Reduce heat to very low (induction #2), flip the patties over, close the lid and fry for another 3-5 minutes.
7Transfer patties to a plate. Serve with the yogurt sauce on the side.
Nutritional Info
Makes 2 portions / 6 patties
440 Calories per portion
13g protein
84g carbohydrates
12g fiber
6g fat
440 Calories per portion
13g protein
84g carbohydrates
12g fiber
6g fat
High in Vitamins B5, B6, Folate, A, C
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
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