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!
- 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
- 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.
- 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!
- 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.
- 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.
- Place the patties on a tray (lined with parchment paper) and bake for 20 mins at 180 degrees or until lightly browned and cracked.
- 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.
- 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.
- 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.