Curried Sweet Potato And Chickpea Patties Recipes

CURRIED SWEET POTATO AND CHICKPEA PATTIES

Curried Sweet Potato and Chickpea Patties image

Lightly spiced curried sweet potato and chickpea patties. They're full of flavour and make the perfect accompaniment to a curry, or as a starter with some mango chutney or raita.

Provided by Cupful of Kale

Categories Sides

Time 25m

Number Of Ingredients 12

Ingredients

2 medium sweet potatoes (1.5 cups, mashed)
1 red onion
2 garlic cloves
1 tbsp medium curry powder
1/2 tsp garam masala
1/2 tsp salt
Pinch of hot chilli powder
1 flax egg*
1 tin chickpeas (240g drained)
1 cup / 30g fresh coriander
3.5 tbsp chickpea/gram flour
3 tbsp nutritional yeast

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!

Nutrition Facts : Calories 72 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 130 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Steps:

Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

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