Today you’re getting a new recipe.
And you better like it...
But I really do think you’ll like it. Which means that you will not only enjoy eating something that’s extraordinarily tasty, it means that you’ll enjoy eating something extraordinarily nutritious. Something that’s suitable for a weeknight dinner. Something even your kids, boyfriend, or meat and potatoes father-in-law will like.
I’m going outside the box today. Sweet potatoes and chickpeas? Not your typical Transplanted Baker ingredients. But since this recipe has won the hearts of both of my men, and has quickly worked its way onto our vegetarian Monday night menu, I thought it would be worth sharing. Lasse can scarf down a plate of these patties in one minute flat. If only I were joking. I don’t know if it’s their bright orangey color or their smooth texture or maybe their savory-sweet flavor, but it’s clear that they’re a new favorite.
I should clarify that these are patties, not veggie burgers. Although they are filling, they don’t have the same chew-factor that, say, a black bean burger has. Think more along the lines of a softer-exteriored falafel (although you certainly could go the deep fry route and make these patties extra good). I like to give these a slight Turkish flavor with cumin, sweet paprika, and fresh parsley and mint , served with yogurt and bulgur, but you could really choose any spice and herb combination that you enjoy- Garam Masala with cilantro for an Indian flavor or maybe some chili and chopped peanuts for a West African flavor. It’s hard to go wrong.
Sweet Potato and Chickpea Patties
Søtpotet og kikertkaker
(A Transplanted Baker Original)
*Serves 4 (but you’ll probably have a little leftover for lunch the next day)
1 lb. (500 g) sweet potato (one large, or two small) peeled, diced, and cooked until soft, then cooled
1- 15 oz. (400 g) can chickpeas, drained
1 small onion, chopped
2 garlic cloves, minced
1/2 cup mixed vegetables, (bell pepper, carrot, celery, etc...) diced
Handful of bread crumbs
salt and pepper, to taste
+your choice of spices (I use about 1/2 teaspoon each of cumin and sweet paprika, but you could substitute: garam masala, cayenne (I would use closer to 1/4 t.), some ground or fresh ginger, some ancho chili, or even a little cinnamon
+ your choice of fresh or dried herbs (I use a large handful of fresh, chopped cilantro or flat leaf parsley, but fresh chives, oregano, or mint would be good too- if using dried herbs, substitute 2-3 teaspoons)
+additional optional add-ins: sesame seeds, 1 Tablespooon tahini (sesame paste), chopped peanuts or other nut
- Over medium-low heat, sauté the minced garlic and diced vegetables until soft. Allow to cool.
- Place your cooked sweet potato in a food processor and puree completely. Add the chickpeas and pulse until almost smooth. Add the rest of the ingredients and pulse a few times, just until everything is incorporated. You may need to remove the lid and use a spatula to scrap the sides of the food processor a few times.
- Form patties out of your mixture (I like to do them fairly small, about tablespoon size, but you can choose how small or large to make them- it really doesn’t matter. You can also choose to sprinkle sesame seeds over your patties as I have done. The mixture will be wet, but if you work with a spoon and slightly wet hands, dropping the patties onto the frying pan or baking sheet, they won’t be too sticky or difficult to work with).
- Here you have an option: you can either heat 1-2 tablespoons olive oil over medium heat in a frying pan and sauté your patties 2-3 minutes on each side, just until crispy and slightly browned , OR- preheat your oven to 350F/180C and bake your patties on a baking sheet for about 30 minutes, or until lightly browned. Serve immediately. These re-heat well in either the microwave or frying pan, but you can certainly eat them cold as well. They’re great with a little salsa or whole fat yogurt (including tzatziki).