Sweet Potato Chickpea Cakes

Name: Sweet Potato Chickpea Cakes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Ingredients: 1 can (14.5 ounces) chickpeas (garbanzo beans), rinsed and drained; 1 cup cooked, mashed sweet potato (yams, not canned); * 1/2 cup rolled oats; 1/2 yellow onion, finely diced; 1/2 cup minced fresh parsley; 2 eggs, beaten; 1 teaspoon ground cumin; 3/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 1/4 to 1/2 cup coconut oil or other high-heat oil, for frying; 1 lemon or lime, cut into wedges

8 steps

Prep:30minCook:1h 20min

Shalene's fave recipe in book numero uno is the Salmon Sweet Potato Cakes, so we had to craft another savoury cake, with beloved sweet potatoes as the base. To save you time and money, we opted for a vegetarian variation, but these cakes still pack a mean punch of vitamins and protein. They're fried until crispy, and you shouldn't fear the fat. We use virgin coconut oil for its host of health benefits.

Updated at: Thu, 17 Aug 2023 00:06:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories43.9 kcal (2%)

Total Fat1.3 g (2%)

Carbs6.4 g (2%)

Sugars1.1 g (1%)

Protein2 g (4%)

Sodium113.8 mg (6%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 x 14.5 ounceschickpeas

can, rinsed and drained

1 cupsweet potato

cooked, mashed, yams, not canned

½ cuprolled oats

0.5yellow onion

finely diced

½ cupfresh parsley

minced

2eggs

beaten

1 teaspoonground cumin

¾ teaspoonfine sea salt

¼ teaspoonfreshly ground black pepper

¼ cupcoconut oil

or other high-heat oil, for frying

1lemon

or lime, cut into wedges

Instructions

Step 1

To bake sweet potatoes: Wrap 2 (1 to 1.5 pounds) orange- fleshed sweet potatoes (yams) in foil. Bake at 400°F until ten- der, 45 to 60 minutes. Cool, remove the skin, and mash by hand with a fork until smooth. Can be baked up to 3 days in advance. Two medium yams makes 1 cup mashed.

Step 2

Place the chickpeas in a large bowl and use a fork to smash them thoroughly into pieces. Add the sweet potato, oats, onion, parsley, eggs, cumin, salt, and pepper and stir to combine. Let the mixture rest for 15 minutes in the fridge to firm up.

Step 3

Heat a frying pan or cast-iron skillet over medium-high heat. Add enough oil to generously coat the bottom of the pan. Scoop a heaping tablespoon of batter into the skillet and press down lightly with a spatula to flatten. Continue with remaining batter being careful not to overcrowd the pan.

Step 4

Cook cakes for 2 to 3 minutes, or until golden brown (don't flip too soon or they'll fall apart). Flip cakes and cook for an additional 2 minutes. Transfer to a paper towel-lined baking sheet or plate.

Step 5

Carefully wipe out the pan, add more oil, and continue frying the remaining batter.

Step 6

Cakes can be reheated in the oven at 275°F until warm. Serve as an appetizer on a platter garnished with lemon or lime wedges.