Chickpea & Sweet Potato Patties

Chickpea & Sweet Potato Patties

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.

Course Appetizer, Side Dish

Cuisine American

Keyword sweet potato patties

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 93kcal

Author Kelli Shallal MPH RD

Ingredients

For Patties:

2 teaspoons brown mustard seed
1 ½ teaspoons cumin
1 ½ teaspoons coriander
19 oz can no salt added chickpeas rinsed and well drained or 2 cups cooked chickpeas
1 ½ cups cooked baked sweet potato mashed
1 large egg
⅓ cup finely chopped walnuts
⅓ cup dry whole wheat bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped cilantro
pinch cayenne pepper
2 teaspoons canola oil

For Sauce:

¾ cup fat free greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon prepared yellow mustard
1 clove garlic minced

Instructions

Patties:

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 ¼ 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.

Sauce:

Combine yogurt, fresh cialnro, mustard and garlic in bowl. Refrigerate.

Notes

Do not boil sweet potato as that will add excess moisture to patties.
Sub ⅓ cup oat flour for whole wheat bread crumbs to make gluten free.

Nutrition