Sweet potato and chickpea patties
orange sweet potato (kumara)
500 g, coarsely chopped
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
boiled frozen green beans, drained
100 g, thawed, thinly sliced
2 individual, thinly sliced
¼ cup(s), finely chopped
1 medium, lightly beaten
⅓ cup(s), (50g)
2 tbs, shredded
99% fat-free plain yoghurt
½ cup(s), (120g)
1 medium, cut into wedges, to serve
- Boil, steam or microwave potato until just tender. Drain. Place in a medium 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 6 x ¼-cup measures of potato mixture into the pan and flatten to 1cm thickness. Cook for 2-3 minutes each side or until evenly browned. Transfer to a plate and cover to keep warm. 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.