adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato & chickpea patties with corn salsa
Sweet potato & chickpea patties with corn salsa
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Chickpea patties: a delicious reason to stock up on chickpeas!
Ingredients:
  • 1 (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
  • 1 x 440g can corn kernels, drained
  • 1 avocado, halved, stone removed, peeled, finely chopped
  • 1 small red onion, finely chopped
  • 62.50 ml chopped fresh coriander
  • 21.00 gm fresh lemon juice
  • 1 x 400g can chickpeas, rinsed, drained
  • 40.00 gm sun-dried tomato pesto
  • 1 tsp Mexican chilli powder
  • 90g (1 cup) dried (packaged) breadcrumbs
  • Vegetable oil, to shallow fry
  • Fresh coriander sprigs, to serve
Instructions:
  • Steam the sweet potato over gently simmering water in a covered saucepan for 15 minutes or until easily pierced with a fork.
  • Combine the corn, avocado, onion, coriander, and lemon juice in a bowl, then chill in the fridge covered with plastic wrap.
  • Combine sweet potato, chickpeas, sun-dried tomato pesto, and chili powder in a food processor. Process until thoroughly mixed.
  • Shape the sweet potato mixture into 8 patties of equal size. Spread breadcrumbs on a plate and coat each patty evenly. Heat oil in a large frying pan (5mm depth) over medium heat. Cook half the patties for 3-5 minutes per side until golden. Drain on paper towel-lined plate. Repeat with the rest of the patties.
  • Plate the patties, garnish with fresh coriander, and serve alongside the corn salsa and lemon wedges.

Similar Recipes