- 2 1/2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion
- 6 garlic cloves, crushed
- 1 jalapeño pepper, seeded and minced
- 1 3/4 cups grated sweet potato (about 8 ounces)
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko (Japanese breadcrumbs)
- 2 1/2 tablespoons fresh lime juice, divided
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 large egg
- 1 cup chopped peeled avocado
- 1 cup chopped tomato
- 1/2 cup vertically sliced red onion
- 1/8 teaspoon ground red pepper
- calories 330
- fat 16.1 g
- satfat 2.4 g
- monofat 10.3 g
- polyfat 1.9 g
- protein 9 g
- carbohydrate 39.6 g
- fiber 8.5 g
- cholesterol 47 mg
- iron 1.9 mg
- sodium 393 mg
- calcium 90 mg
How to Make It
Preheat oven to 400°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.
Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss. Serve salsa with cakes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.