Sweet Potato & Chickpea Patties with Corn Sals

[Guest guest]

I made this recipe as is a few months back, and the family really enjoyed

them!

Nicole

 

On Tue, Jan 13, 2009 at 3:47 AM, Kim <bearhouse5 wrote:

 

> 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.

>

>

>