Sweet Potato & Chickpea Patties Recipe

Sweet Potato & Chickpea Patties Recipe

Today I’m sharing another simple recipe that the whole family can enjoy are – this wonderful sweet potato & chickpea patties recipe has been made by Sara Petersson.

These would be a perfect recipe to get the kids involved in cooking (just be prepared for mess!) and can be easily frozen for a quick meal when you’re short on time!

It’s a great, vegetarian recipe with a great variety of spices and flavours to help develop little one’s palette. The recipe is a great mix of nutrients for little ones: fibre from both the chickpeas and sweet potato, iron and protein from the chickpeas, and a variety of vitamins including A, C, manganese and potassium from the sweet potato!

Check out the simple method below and the great video to show the easy step-by-step to make these! For more winter warmer recipes, check out my blog here too!

Ingredients:

  • 1 medium-large sweet potato
  • 1 can of chickpeas, drained but not washed
  • ½ a bunch of coriander (you can replace this with parsley)
  • Juice of ½ a lemon
  • 1 tsp of cumin
  • 1 tsp of sweet paprika
  • 2 tbs of breadcrumbs (for the mix)
  • Breadcrumbs for coating
  • Vegetable oil for cooking (optional)
  • NB: for extra nutritional value you can make your own breadcrumbs from stale whole meal bread

Sweet Potato & Chickpea Patties Recipe

Instructions:

  1. Wash and prick the sweet potato with a fork and microwave for 5-6 minutes (or until soft). Alternatively, bake in a preheated oven for 35-50 minutes at 220 degrees (or until soft). Leave to cool.
  2. Place baked and peeled sweet potato, together with the rest of the ingredients in a food processor and blend. I recommend chopping the coriander roughly before placing the in the food processor, so that it doesn’t get tangled in the knives!
  3. Check consistency. It should be soft and a bit sticky, but thick enough to hold it’s shape once formed into a ball. Add more breadcrumbs, or chickpeas if necessary.
  4. Form golf ball-sized balls and coat in breadcrumbs. You can flatten them slightly when coating to form about 1.5cm-thick patties. You can also make the patties half the size and finger shaped for the little one to hold easier, or to offer as a snack.
  5. Place the patties on a tray (lined with parchment paper) and bake for 20 mins at 180 degrees or until lightly browned and cracked.
  6. Serve hot or at room temperature. You can offer them as a snack, or with some a flat bread, such as pita or tortilla (white or whole meal), hummus and sliced raw veggies, such as tomato, cucumber and lettuce.
  7. Note: you can recycle this recipe for adults by adding a pinch of salt and chopped chilies into the mix and extra salt to the coating breadcrumbs.
  8. Optional: For extra flavor and browning, instead of baking the patties directly: place 1 tbs of oil in a pan (to distribute the oil evenly, you can put 2tbs-worth and distribute the oil with a paper towel). Fry for one minute on each side on medium heat. Mid-way through the frying process you can rub the pan with some extra oil using the oily paper towel. Once lightly fried, place patties on a baking tray and bake for 15 minutes at 180 degrees, or until golden browned.

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