Calling All Mustard Lovers!
I recently got the chance to review an awesome new cookbook: Mustard Makeovers & More! The cookbook features 100 recipes geared toward feeding a busy family!
If you have been reading Hungry Hobby for a while you already know I like mustard enough to lick off a spoon and use it as plain salad dressing. I love the flavor of mustard, but outside of a condiment I hardly ever use it in recipes. Oh how this cookbook will forever change things! The cookbook features a ton of different categories, some very unexpected, using mustard as a flavor enhancing ingredient. Categories include:
- breads, buns, mufins and more
- appetizers, dips, spreads and sauces
- salads and salad dressings
- main dishes
- one pot meals, soups, stews, and casseroles
- side dishes
- pizzas, pitas, tacos and sandwiches
- sweets and treats (honey mustard munch mix & honey mustard mini cheesecakes are on my need to make immediately list)
In addition the cookbook features tons of education on types of mustard, nutrition benefits of mustard, fun facts, tips for cooking with kids and more. If you are a mustard lover like me and looking for new ways to pack flavor into your meals you’ve definitely got to check out this delicious cookbook.
Chickpea & Sweet Potato Patties
My friends at Sask Mustard provided me with a copy of Mustard Makeovers & More for me to review and they gave me the green light to pick a recipe to share with you! I wanted to step out of my comfort zone and make something I don’t typically make. I’ve really been trying to incorporate more beans into my diet for the International Year of Pulses. Unfortunately I don’t like beans on their own so I’m always looking for creative ways to sneak them in. I made these sweet potato chickpea patties and they were a huge hit!
Since Mr. Hungry can’t have gluten I don’t have any whole wheat in the house. So, I substituted 1/3 cup oat flour for the bread crumbs and it worked out perfectly! Be really careful not to over process, you don’t want it super smooth you want it a bit chunky so it sticks together!
This versatile recipe can be made into smaller patties as an appetizer, using the mustard yogurt sauce on the side as a dip. It can also be served on a plate with a green salad, or in a whole wheat pita.
- 2 teaspoon brown mustard seed
- 1.5 teaspoon cumin
- 1.5 teaspoon coriander
- 1- 19oz can no salt added chickpeas, rinsed and well drained or 2 cups cooked chickpeas
- 1.5 cups cooked baked sweet potato, mashed
- 1 large egg
- 1/3 cup finely chopped walnuts
- 1/3 cup dry whole wheat bread crumbs
- 2 tablespoons finely chopped onion
- 2 tablespoon finely chopped cilantro
- pinch cayenne pepper
- 2 teaspoon canola oil
- 3/4 cup fat free greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon prepared yellow mustard
- 1 clove garlic, minced
- Heat small fry pan over medium heat. Ad mustard seed, cumin and coriander seed. Stir constantly until fragrant and just starting to brown, about 2 minutes. Remove from heat.
- Gently press seed with back of a wooden spoon to crunch slightly.
- Combine chickpeas, sweet potato, egg, walnuts, bread crumbs, onion, cilantro, cayenne pepper and crushed seed in processor. Pulse until about smooth, but with pieces of chickpeas and walnuts still visible.
- Use a 1/4 cup measuring cup to scoop out mixture. Form into patties and place on lightly floured baking sheet. Place in refrigerator for one hour to firm up.
- Heat large, non -stick fry pan over medium heat. Add canola oil.
- Place on paper towel to absorb excess oil.
- Serve with a dollop of mustard yogurt sauce.
- Combine yogurt, fresh cialnro, mustard and garlic in bowl. Refrigerate.
Do not boil sweet potato as that will add excess moisture to patties. Sub 1/3 cup oat flour for whole wheat bread crumbs to make gluten free.