Sweet potato and chickpea patties
Orange sweet potato (kumara)
500 g, coarsely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Boiled frozen green beans, drained
100 g, thawed, chopped
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, halved, to serve
- Boil, steam or microwave sweet potato until just tender. Drain. Place in a 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 six ¼-cup measures of potato mixture into the pan and flatten to 1 cm thick. Cook for 2–3 minutes each side or until evenly browned. Transfer to a baking paper-lined baking tray and keep warm in a 150°C oven while cooking the second batch. 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 halves.