We love the flavors in Sweet Potato and Chickpea Cakes with Avocado Salsa for a meatless meal night. Onion and spicy jalapeno contrast the sweet potato cakes.
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
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.
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Love this one! I added a handful of fresh cilantro and cayenne pepper to the chickpea mix and it really kicks up the flavor a notch. I serve it on a bed of HEB Spinach/Arugala mix. Reheat leftover patties at 400 for 20 mins. So satisfying!
This recipe was absolutely delicious. Full of fresh flavor. I wanted to make a vegetarian dish for almost the first time ever, and I have never cooked with chickpeas before, but the recipe worked well. It was a lot of chopping, etc., but that is probably the norm when working with so many fresh ingredients. We ate it with lime-flavored tortilla chips. Yum! It may be one of the favorite dishes I have ever cooked.
I found these to be very tasty with a few tweaks suggested after reading other reviews. I added the second egg as well as some spices - cumin, paprika, and cayenne to give a little more kick. I think they dried out in the oven. Next time I will finish them in the skillet on the cooktop. Otherwise, both my husband and I really liked them. I'll add to the rotation as something different from time to time.
This was kid and husband approved... We Will be doing this again!
Less than enthusiastic about these and probably won't make again. They didn't fall apart on me, but I made smaller cakes so maybe that helped. DD thought they were a little like corn bread cakes and texture-wise, they were. But the flavors were lacking - too much chickpea, not enough sweet potato.