>>>Spicy Chickpea Sweet Potato Cakes

Preparation time: 15 minutes + 30 minutes cooling time | Cooking time: 35 minutes  

Here’s a scrumptious brunch recipe for you – spicy chickpea sweet potato cakes with avocado & spinach. We served dairy eaters with halloumi and eggs, and vegans had our homemade pesto relish and falafel balls.  Be adventurous and explore how you like yours! We recommend making a batch of potato cakes and freezing them.

Ingredients for 12 potato cakes: 

  • 1kg sweet potato, peeled and chopped
  • 800g chickpeas (2 x 400g tins is fine or soak 800kg chickpeas overnight)
  • 3 teaspoons of all spice
  • 2 teaspoons of ground paprika
  • 2 teaspoons of ground hot cayenne pepper
  • 2 eggs OR 3 large tablespoons of chia seed mix for the non-dairy version (mix 3 tablespoons of chia seeds with 5 tablespoons of water to create a glue consistency)
  • 3 garlic cloves, crushed
  • 100g plain wholemeal flour
  • Extra virgin olive oil
  • Relish, balsamic glaze or tabasco can be used to serve

To make the potato cakes:

  • Preheat the oven to 200c
  • Boil the potatoes and when soft, drain and leave for 30 minutes to cool
  • Add the chickpeas and the potatoes to a large bowl and mash together
  • Add the spices, flour and egg / chia mixture and stir well until you have a consistent mixture
  • Lightly grease 2 baking trays
  • Divide the mixture into 12 equal portions and place onto baking trays
  • Bake for 20 minutes
  • Heat a small amount of oil in a frying pan
  • Carefully add the potato cakes and fry over a medium heat, flipping sides every couple of minutes, for 15 minutes or until there is a nice golden crisp to each side

To serve:

  • Add 1 or 2 potato cakes on top of a bed of spinach leaves
  • Layer with other delicious ingredients such as smashed avocado, free range eggs, falafel, halloumi, or pesto relish
  • Season with salt and pepper and add whichever sauce your heart desires!
2017-11-16T11:25:56+00:00 August 11th, 2017|Harvest Kitchen|0 Comments

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