Sweet Potato and Chickpea Cakes with Avocado Salsa

Devi Entrees

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Sweet Potato and Chickpea Cakes with Avocado Salsa
This is a must try recipe! My husband loved it and we ate the entire recipe between the 2 of us and next time I will double the recipe. Great for leftovers. A great protein rich patty that is so healthy for you!
Cooking Light October 2013
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Rating: 0
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Course Entree
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Entree
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a large skillet over medium-high heat. Add 1 Tbs oil to pan and swirl to coat. Add yellow onion, garlic, and jalapeno to pan, saute 3 minutes. Add sweet potato, 3/8 tsp salt, and black pepper to pan. Saute 2 mintues or until cooked.
  2. Combine potato mixture, panko (or breadcrumb substitute), 1.5 Tbs lime juice, chickpeas, and egg (or egg substitute) 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 oil to pan and swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over and brown on other side. Remove from pan.
  3. Combine avocado, tomato, red onion, remaining 1 Tbs lime juice, salt and pepper in a bowl; toss.
  4. Serve salsa with cakes.