Sweet Potato & Chickpea Patties with Corn Salsa

[Guest guest]

These were very much enjoyed at the dinner table tonight. It was a hot

day here in Australia, so they were served with a salad. The salsa was

a lovely fresh addition to the burgers. I did make some changes, being

very generous with my substitutions as follows. The amounts are

approximate as I didn't actually measure anything.

 

- I couldn't be bothered making pesto so I put in the about 1/4 cup

sun-dried tomatoes, 4 tsp nutritional yeast flakes, 1 tsp balsamic

vinegar, 1 tsp garlic, a few sprigs of fresh basil.

 

- I didn't have any Mexican chilli powder so added around 2 tsp ground

coriander, 2 tsp ground cumin and around 1/2 - 1 tsp hot chilli powder.

 

- I have problems with raw onions, so I used thinly sliced green

onions in the salsa.

 

- I used the oil from the sun-dried tomatoes for frying.

 

- I piled the salsa on top of the burgers to serve.

 

 

Kim.

 

 

 

 

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 (see substitution above)

1 tsp Mexican chilli powder (see substitution above)

salt and freshly ground black pepper, to taste

1 cup dried GF breadcrumbs -OR- rice crumbs

extra breadcrumbs for coating

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 (see substitution above)

1/4 cup chopped fresh coriander (cilantro)

4 tsp fresh lemon juice

salt and freshly ground black pepper, to taste

 

 

 

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. Season to

taste with salt and pepper. 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. Season to taste with salt and pepper.

 

4. Stir through enough breadcrumbs to make the right consistency to

form mixture into patties.

 

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

into patties. (I made more small patties).

 

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

 

7. 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.

 

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

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

 

 

 

Serves 4.