Cooking Light magazine featured similar chickpea~ sweet potato cakes a couple of years ago and inspired my version. They were an interesting and satisfying vegetarian dinner option. We love sweet potatoes and grating them for these cakes was a new way for me to use them. You could substitute cooked mashed sweet potato as well but the cakes would have a bit less texture. We served them over greens with the fresh avocado-tomatoe salsa on top and extra lime wedges. Feel free to add cilantro or parsley to the salsa and some chopped jalapeno peppers for more flavor. Bon appétit!
SWEET POTATO~CHICKPEA CAKES with AVOCADO~TOMATO SALSA
For the cakes:
1 can of unsalted garbanzo beans, rinsed and drained
8 oz or 2 cups of grated sweet potato
1/2 c red onion, diced
1/4 c celery, diced
6 garlic cloves, crushed
1 t cumin
1/8 t hot pepper flakes
1/2 t salt
2 T olive oil, divided
1 egg, beaten
1/2 c panko bread crumbs
juice of 1 lime
lime wedges to serve on the side
Preheat oven to 400 F. In a pan, heat 1 T oil and sauté the onion, garlic, celery for 3 minutes. Add the grated sweet potato, salt, cumin, hot pepper and sauté another 2 minutes. Cool.
In a food processor, combine the chickpeas, lime juice, panko, egg and sweet potato mixture and pulse until a coarse texture is achieved. Do not overmix. Divide in 4 and form into cakes. Bake the cakes at 400 F for 6 minutes. Heat remaining 1 T oil in your sauté pan and brown the cakes for a few minutes on each side, until golden.
For the salsa:
1 avocado, peeled, pitted and chopped
1 1/2 c diced tomato
1/2 c red onion
juice of 1 lime
1/8 t red pepper flakes
Mix all ingredients in a medium bowl and serve over the cakes.