Chickpea and Sweet Potato Cakes
Golden-baked Chickpea and Sweet Potato Cakes, lightly coated with cheese and served with fresh lettuce and sweet chili sauce. These patties are high in fiber, protein-packed, and perfect for a nutritious, quick, and satisfying meal.
Equipment
- 1 saucepan (medium)
- 1 Mixing Bowl (Large)
- 1 baking tray
- Non-stick baking paper
- Masher or fork
- Measuring Cups and Spoons
Ingredients
- 500 g orange sweet potato kumara, peeled and coarsely chopped
- 1 x 400 g can chickpeas rinsed and drained
- 1 brown onion finely chopped
- ½ cup fresh coriander chopped
- 2 tbsp finely grated parmesan or vegetarian hard cheese
- 2 tbsp plain flour
- Extra finely grated parmesan or vegetarian hard cheese for coating
- Olive oil spray for baking
- Mixed lettuce leaves to serve
- Sweet chili sauce to serve
Instructions
- Prepare Sweet Potatoes for Mashing: Start by peeling 500 grams of orange sweet potatoes and chopping them into medium-sized chunks for even cooking. Place the sweet potato pieces into a medium saucepan and cover them with boiling water. Bring the water to a gentle boil and let the sweet potatoes cook for about 10 minutes, or until they are fork-tender. Drain thoroughly and return them to the saucepan. Use a masher or fork to mash the sweet potatoes until completely smooth, ensuring no lumps remain. Transfer the mashed sweet potatoes into a large mixing bowl and allow them to cool in the fridge for approximately 30 minutes. Chilling them slightly helps the mixture bind better in later steps.
- Mash the Chickpeas: While the sweet potatoes are chilling, open a 400-gram can of chickpeas, rinse them under cold water, and drain them well. Place the chickpeas in a separate bowl and mash them using a fork, potato masher, or even a hand blender if you prefer a finer texture. Aim for a slightly coarse consistency—smooth enough to blend easily with the sweet potatoes but still retaining a little texture to give the cakes a pleasant bite.
- Combine Ingredients Thoroughly: Once the sweet potatoes are cooled, add the mashed chickpeas to the bowl. Then, finely chop one brown onion and half a cup of fresh coriander and add them to the mixture. Sprinkle in two tablespoons of finely grated parmesan or vegetarian hard cheese for flavor and 2 tablespoons of plain flour to help bind the mixture. Season generously with freshly cracked black pepper. Mix all the ingredients thoroughly using a spatula or your hands until a uniform mixture forms. The consistency should be soft but firm enough to hold shape when formed into patties.
- Shape Patties Carefully: Divide the mixture evenly into 10 portions, using a spoon or a kitchen scale for accuracy if you like. Take each portion and gently shape it into a round patty about 1–1.5 cm thick, pressing lightly with your palms. For extra flavor and a lightly crunchy coating, pour some extra finely grated parmesan on a plate and gently press each patty into the cheese to coat it evenly. Make sure both sides are covered for a golden crust during baking.
- Prepare Baking Tray: Preheat your oven to 180°C (160°C fan-forced). Line a baking tray with non-stick baking paper or a silicone baking mat. Arrange the patties evenly on the tray, leaving a small gap between each so air can circulate and ensure even browning. Lightly spray the tops with olive oil spray to encourage a golden finish and slightly crisp exterior.
- Bake Until Golden: Place the baking tray in the preheated oven and bake for 30 minutes. Halfway through cooking, carefully turn each patty over to allow both sides to become golden and lightly crispy. The cakes should feel firm to the touch but still soft inside. Keep an eye on the color; the cheese coating will enhance the golden-brown appearance and add a subtle nutty flavor.
- Serve with Fresh Accompaniments: Once baked, remove the patties from the oven and let them cool for a few minutes. Serve immediately on a bed of mixed lettuce leaves, accompanied by a side of sweet chili sauce for a sweet and tangy flavor contrast. These cakes are best enjoyed warm but can also be served at room temperature, making them perfect for lunchboxes, casual meals, or meal prep.
- Optional Enhancements: For extra flavor, consider adding a squeeze of lemon juice over the patties just before serving or garnishing with extra fresh coriander. You can also experiment with spices like smoked paprika or cumin in the mixture for a more aromatic profile. These additions don’t change the base recipe but can elevate it for a personalized touch.
Notes
- Make sure the sweet potatoes are well-mashed and cooled before mixing—they help the patties bind and hold their shape.
- Lightly mashing the chickpeas instead of blending them completely gives the cakes a pleasant texture.
- Use plain flour to help bind the mixture, but for a gluten-free option, substitute with chickpea flour or rice flour.
- Pressing patties into grated cheese creates a subtle crust and enhances flavor.
- Olive oil spray helps achieve a golden, lightly crisp exterior without excess fat.
- These cakes are ideal for meal prep and can be served warm, at room temperature, or chilled.
