Sweet potato and chickpea patties

7
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
A crunchy green salad goes beautifully with these Indian-style patties.

Ingredients

orange sweet potato (kumara)

500 g, coarsely chopped

Indian curry paste

1 tbs, Korma variety

chickpeas, canned, rinsed, drained

1 can(s), (1 x 400g can)

boiled frozen green beans, drained

100 g, thawed, thinly sliced

green shallot(s)

2 individual, thinly sliced

fresh coriander

¼ cup(s), finely chopped

egg(s)

1 medium, lightly beaten

plain flour

cup(s), (50g)

olive oil

1 tbs

fresh mint

2 tbs, shredded, to serve

99% fat-free plain yoghurt

½ cup(s), (120g) to serve

lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Boil, steam or microwave the potato until just tender. Drain. Place in a medium bowl and mash until smooth. Stir in the curry paste. Cool for 5 minutes.
  2. Place the chickpeas in a small bowl and roughly mash. Add the chickpea, beans, shallot, coriander, egg and flour to the potato and mix well. Season with salt and pepper.
  3. Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon 4 x ¼-cup measures of potato mixture into the pan and flatten to 1cm thickness. Cook for 2-3 minutes each side or until browned lightly and cooked through. Transfer to a plate and cover to keep warm. Repeat twice more with remaining oil and potato mixture to make 12 patties.
  4. Combine mint and yoghurt in a small bowl. Season with salt and pepper. Serve the patties with mint yoghurt and lime wedges.

Notes

SERVING SUGGESTION: Mixed leaf green salad.

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