Sweet Potato And Chickpea Patties Recipes

SWEET POTATO CHICKPEA BBQ VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave chickpeas for 1 minute, or until softened.
• Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
• For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
• Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 40 minutes, or until firm and browned, flipping over halfway through.
• Serve with the remaining barbecue sauce and favorite fixins.
• Enjoy!

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

SWEET POTATO CHICKPEA PATTIES (BLW)

Steps:

• Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
• Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
• Carefully cut the sweet potato in half and scoop out the flesh and set it aside.
• Drain and add half a cup of chickpeas to the food processor. Pulse until it breaks down to a coarse texture. Add in curry powder, cumin powder, turmeric powder, flax egg, chickpea flour, nutritional yeast. Pulse a few more times till everything is well blended.
• Let the mixture set in the fridge for about 30 minutes, this will make it easier to shape.
• Preheat the oven to 350 F. Line a baking tray with parchment.
• Lightly grease your hands and shape the mixture into patties. Transfer the patties to the baking tray and brush with olive oil. Bake for 10 - 15 minutes until lightly golden, flipping halfway through.
• While the patties are in the oven, add all the sauce ingredients to a blender and blend to form a smooth sauce.
• Serve patties warm or at room temperature along with the dipping sauce.

CURRIED SWEET POTATO AND CHICKPEA PATTIES

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!

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• Transfer to a bowl, add chickpeas and mash until almost smooth.
• Add the couscous, garam masala, garlic, egg salt and pepper.
• Using damp hands, form into 8 patties about 3/4 inch thick.
• Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

LENTIL POTATO PATTIES

Steps:

• Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated.
• Gather up the mixture, roll into balls and gently shape them into patties.
• Now, you can grill these bad boys - grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook 'em up for 4-5 minutes on each side - like I did.
• Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Boil, steam or microwave sweet potato until just tender. Drain. Place in a bowl and mash until smooth. Stir in curry paste. Cool for 5 minutes.
• Place chickpeas in a small bowl and roughly mash. Add chickpeas, beans, shallot, coriander, egg and flour to potato and mix well. Season with salt and pepper.
• Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon six ¼-cup measures of potato mixture into the pan and flatten to 1 cm thick. Cook for 2-3 minutes each side or until evenly browned. Transfer to a baking paper-lined baking tray and keep warm in a 150°C oven while cooking the second batch. Repeat with remaining oil and potato mixture to make 12 patties.
• Combine mint and yoghurt in a small bowl. Season with salt and pepper. Serve patties with mint yoghurt and lime halves.

SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)

Steps:

• Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
• Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.