Spiced sweet potato and chickpea patties with yoghurt dressing

Spiced sweet potato and chickpea patties with yoghurt dressing

By
From
Tiffiny's Lighten Up Cookbook
Makes
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g sweet potato, peeled and diced
freshly ground black pepper
4 spring onions, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
1 egg, lightly beaten
1 cup wholemeal breadcrumbs
2 tablespoons flat-leaf parsley, chopped
400g tinned chickpeas, drained and rinsed
2 tablespoons plain flour
3 teaspoons sesame seeds
1/2 tablespoon extra-virgin olive oil

Yoghurt dressing

Quantity Ingredient
180g natural yoghurt
2 tablespoons lemon juice
2 garlic cloves, crushed
1 tablespoon tahini
freshly ground black pepper
salt

To serve

Quantity Ingredient
lemon wedges
broccolini

Method

  1. Simmer the sweet potatoes in a saucepan of water until tender, approximately 10 minutes. Drain and mash. Season with salt and pepper.
  2. Mix the spring onions, spices, egg, breadcrumbs, parsley and chickpeas into the mashed sweet potato. Divide the mixture into eight equal portions and shape into patties approximately 1.5 cm thick.
  3. Combine the flour and sesame seeds on a plate. Roll the patties in the flour mixture, shaking off any excess. Heat the oil in a large frypan over medium heat. Sauté the patties, in batches if necessary, for 3–4 minutes on each side until golden brown. Place in a preheated oven to keep warm.
  4. For the yoghurt dressing, mix all the ingredients together. Keep refrigerated.
  5. Serve the patties with yoghurt dressing, lemon wedges and steamed broccolini.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
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