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Sweet potato and chickpea patties

Sweet potato and chickpea patties

Total Time
35 min
10 min
25 min
A crunchy green salad goes beautifully with these Indian-style patties.


Orange sweet potato (kumara)

500 g, coarsely chopped

Korma paste

1 tbs

Canned chickpeas, rinsed and drained

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

Frozen green beans, cooked without added fat

100 g, thawed, chopped

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

¼ cup(s), finely chopped


1 medium, lightly beaten

Plain flour

cup(s), (50g)

Olive oil

1 tbs

Fresh mint

2 tbs, shredded

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)


1 medium, halved, to serve


  1. 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.
  2. 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.
  3. 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.
  4. Combine mint and yoghurt in a small bowl. Season with salt and pepper. Serve patties with mint yoghurt and lime halves.


SERVING SUGGESTION: Mixed leaf green salad.