Chickpea and sweet potato cakes
Discover a delicious and nutritious recipe with our Chickpea and Sweet Potato Cakes! Made with sweet potatoes, chickpeas, onion, coriander, and a hint of flour, these savory cakes are lightly crispy on the outside, tender on the inside, and perfect for a healthy meal. Easy to prepare with a quick spray of cooking oil, they're ideal for lunch, dinner, or a snack. Try this simple plant-based recipe for a wholesome and satisfying bite that's bursting with flavor!
- 09 Mar 2024
- Cook time 40 min
- Prep time 55 min
- 2 Servings
- 6 Ingredients
These Chickpea and Sweet Potato Cakes make for a flavorful and nutritious dish that is perfect for a light lunch or as an appetizer. Easy to make and requiring just a few ingredients, this recipe is as convenient as it is delicious.
Ingredients:
Instructions:
- Preheat your oven to 200°C (392°F).
- Wash and peel the sweet potatoes, then cut them into medium-sized chunks.
- Place the sweet potato chunks on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes or until tender when pierced with a fork.
- Remove the sweet potatoes from the oven and allow them to cool slightly.
- Drain and rinse the canned chickpeas thoroughly.
- Set aside to let them dry a bit.
- Peel and finely chop the onion.
- Heat a non-stick skillet on medium heat. Add a minimal spray of cooking spray oil to the skillet.
- Add the chopped onions and sauté until they are translucent and soft, about 5-7 minutes.
- Remove from heat and let cool slightly.
- In a large mixing bowl, add the cooked sweet potatoes and chickpeas.
- Using a fork or a potato masher, mash them together until you achieve a coarse texture. It’s okay if there are still some chickpea chunks for added texture.
- Add the sautéed onions to the sweet potato and chickpea mixture.
- Finely chop the coriander leaves and add them to the bowl.
- Sprinkle in the all-purpose flour.
- Mix everything together until well combined. If the mixture seems too wet, you can add a little more flour.
- With clean hands, take a portion of the mixture and form it into small, round patties or cakes.
- Place the cakes on a plate or tray lined with parchment paper.
- Heat a non-stick skillet over medium heat and give it a light spray with cooking oil.
- Carefully place a few cakes in the skillet, making sure not to overcrowd.
- Cook each side for about 3-4 minutes or until golden brown and crispy. Carefully flip them halfway through cooking to ensure both sides are evenly browned.
- Repeat the process with the remaining mixture, spraying the skillet with a bit more oil if needed between batches.
- Once all the cakes are cooked, transfer them to a serving plate.
- Serve warm with your favorite dipping sauce or a fresh salad on the side.
Tips:
- Choose sweet potatoes that are firm and free from blemishes to ensure a good texture for the cakes.
- If you prefer a spicier kick, consider adding some chili flakes or finely chopped jalapeños to the mixture.
- For a gluten-free option, you can substitute the all-purpose flour with chickpea flour or another gluten-free flour of your choice.
- Ensure the chickpeas are well-drained and mashed thoroughly to help the cakes hold together better.
- For an added touch of flavor, you can roast the sweet potatoes instead of boiling them.
- Serve the cakes with a squeeze of lemon juice or a dollop of Greek yogurt for added zest and creaminess.
There you have it – a simple and tasty recipe for Chickpea and Sweet Potato Cakes that comes together quickly and offers a delightful mix of flavors. Enjoy these cakes on their own or pair them with your favorite dipping sauce for an added touch of deliciousness.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 13g | 34% |
| Sugar 16g | 16% |
| Fat | |
| Fat 2.24g | 3% |
| Saturated 0.28g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1430ug | 159% |
| Choline 60mg | 11% |
| Vitamin B1 0.32mg | 26% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.83mg | 11% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.87mg | 6% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.60mg | 0% |
| Iron, Fe 3.59mg | 33% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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