Low Fat Sweet Potato And Chickpea Cakes (Vegetarian Too!)
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18 ounces sweet potatoes
15 ounces chickpeas
2 tablespoons flour
1/2 cup fresh coriander
4 tablespoons fat-free parmesan cheese
PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
COOK until done (About 25 minutes).
Finely DICE shallot and coriander.
DRAIN canned chickpeas and MASH in bowl.
COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
SCOOP out cooked sweet potato and MASH.
ADD to chikpeas, shallot and corainder and blend thoroughly.
BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
BAKE 30 to 35 minutes.
NOTE: Can use fat-free cooking spray.
NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.