Chickpea and Sweet Potato Patties

Chickpea and Sweet Potato Patties

Chickpea And Sweet Potato Patties
Sweet potato is crammed with flavour, fibre and vitamins, so why not make some yummy patties!  To make the sweet potato mash I find baking the sweet potatoes whole in their skins in a very hot oven for about 35 minutes is best, rather than boiling the potatoes (they get too soggy and their flavour seeps out).  There is also less temptation then to add lots of butter or other naughties, as the potato flesh slides out of the skin all fluffy and baked without any additions. 

If you have chickpea flour it really adds a flavour boost to this recipe - but ordinary flour is fine too.  For more texture I prefer a wholemeal variety.

Chickpea and Sweet Potato Patties500 grams sweet potato, cooked and mashed
2 cans of organic chickpeas
2 white onions, grated
2 cloves garlic, crushed
1 teaspoon caraway seeds, lightly crushed
1 tablespoon fresh ginger, grated
1 teaspoon dried ginger
1/2 teaspoon garam marsala or a combination of : ground fennel, cumin, coriander seeds and cumin
Juice and zest of half an orange
4 tablespoons milk, yoghurt or buttermilk
1 teaspoon salt
1 tablespoon of honey
½  cup wholemeal flour, spelt flour or chickpea flour
Fresh herbs - thyme, sage and parsley, finely chopped
Plenty of cracked black pepper
50 grams pinenuts, lightly toasted

Optional: freshly chopped red chillies

To prepare the chickpeas: empty cans into a sieve or colander.  Run cold water over the chickpeas and lightly crush with the back of a spoon to loosen the skins.  Place the colander in a bowl and fill with cold water.  The loose skins should float to the surface of the water and you can fish them out - this reduces the chance of having unpalatable and rather icky chickpea skins in your patties (chickpea skins being one of natures less appealing substances.)

For the sweet potatoes: bake whole in a hot oven until very soft.  Allow to cool to handling temperature while preparing the other ingredients.

Add the grated onion,  garlic, chickpeas and spices to a large mixing bowl.  Stir in the honey, orange juice and zest then add the yoghurt.  Fold through the pinenuts and flour, making a fairly sticky mix.  Once the potatoes are cool enough to handle, scoop the soft flesh into the chickpea mix and stir together well.  The mixture should form into balls whilst retaining some stickiness. Potatoes vary in their moisture content - if the mix is too wet, add additional flour, if too dry add more orange juice, milk or a dash of vegetable oil.

With wet hands, form into palm-sized patties about 2cm thick, then roll them in breadcrumbs to coat.
Over medium heat, heat oil in a high sided frying pan. Add the patties a few at a time and cook until lightly browned on each side and heated through. Transfer to a lined baking try and allow to dry out in a hot oven for an additional 10 minutes. 

 Chickpea and Sweet Patties with Saffron Mayonnaise
These are great served hot or cold with saffron mayonnaise, a light salad and raspberry vinegar dressing.