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.
Cooking Light OCTOBER 2013
1. Preheat oven to 400°.
2. 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.
3. 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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