Sweet Potato & Chickpea Patties with Corn Salsa

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Sweet Potato & Chickpea Patties with Corn Salsa

 

 

1 (about 500g) orange sweet potato, peeled, coarsely chopped

one 400 g (14 oz) can chickpeas (garbanzos), rinsed, drained

8 tsp sun-dried tomato pesto

1 tsp Mexican chilli powder

1 cup dried GF breadcrumbs

vegetable oil, to shallow fry

fresh coriander (cilantro) sprigs, to serve

lemon wedges, to serve

 

Corn Salsa:

 

one 440 g (15 1/2 oz) can corn kernels, drained

1 avocado, halved, stone removed, peeled, finely chopped

1 small red onion, finely chopped

1/4 cup chopped fresh coriander (cilantro)

4 tsp fresh lemon juice

 

 

 

1. Cook the sweet potato in a steamer basket over a saucepan of

simmering water for 15 minutes or until tender.

 

2. Meanwhile, combine the corn salsa ingredients in a bowl. Cover with

plastic wrap and place in the fridge to chill.

 

3. Place the sweet potato, chickpeas, sun-dried tomato pesto and

chilli powder in the bowl of a food processor and process until well

combined.

 

4. Divide the sweet potato mixture into 8 equal portions and shape

into patties.

 

5. Place breadcrumbs on a plate. Add the patties and turn to coat.

 

6. Add enough oil to a large frying pan to reach a depth of 5 mm

(1/4 " ). Place over medium heat. Add half the patties and cook for 3 to

5 minutes each side or until golden. Transfer to a plate lined with

paper towel. Repeat with the remaining patties.

 

7. Divide the patties among serving plates and top with coriander

(cilantro). Serve with the corn salsa and lemon wedges.

 

 

 

Serves 4.