Sweet potato and chickpea cakes - grated sweet potato mixed with chickpeas, egg, spices and herbs. A quick and nutritious lunch, snack or finger food.
I can't believe I hardly ate sweet potatoes until I had kids. I was seriously missing out for years. I'm making up for it now though, thanks to both Finn and Rory's love for them!  They are so adaptable and we have them in many ways, mashed to top vegetarian shepherd pies or to put into lentil croquettes, spiralized in these sweet potato noodles, made into fries, sweet potato wedges or used to make sweet potato truffles and sweet potato brownies.
These sweet potato and chickpea cakes are a new favourite way to enjoy them. I grate the potatoes so that I don't have to pre cook them before forming the cake. If your kids are funny about texture and you think they would prefer a smoother cake then you could always boil/steam/roast the sweet potatoes before hand and mash together with the chickpeas.
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Sweet Potato and Chickpea Cakes
Ingredients
- 150 g (1 ½ cups) grated sweet potato
- 240 g (1 tin drained) chickpeas
- 2 eggs
- 1 teaspoon cumin
- 1 handful chopped parsley
- 1 tablespoon oil (for frying)
Instructions
- Mash the chickpeas
- Mix together all the ingredients (apart from the oil)
- Form into heaped tablespoon patties (I made ten)
- Heat oil in a frying pan over a medium heat. Add the cakes to the pan and fry for 3 to 4 minutes on each side.
Lorraine says
These look great! Can't wait to make them! This may be a silly question.. but with the chickpeas, do I take off the skins before using? When i feed baby the reg chickpea i slip the lil' skin off, but not sure if it's necessary for this cooked recipe?
Amy says
Hi Lorraine, I never remove the skins but you definitely can if you prefer.
Rachel Werley says
I loved making these! My baby hasn’t had one yet, but I’ve had about five ha ha so I can say that they are delicious. Do you have any tips for freezing them well?
Amy says
So glad you liked them, Rachel! Hopefully, your little one did too! 🙂