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 pies or to put into croquettes, spiralized into noodles, made into fries, wedges or used to make sweet truffles and 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 1/2 cups) grated sweet potato
- 240 g (1 tin drained) chickpeas
- 2 eggs
- 1 tsp cumin
- 1 handful chopped parsley
- 1 tbsp 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.
Recipe Notes
Kym says
Hi, yeah these were a bit flimsy. I was hoping to take to work and eat at my desk, but they are too crumbly. I added a spoon of flour with last batch, but no change. Also, feel like they ‘needed something’ to lighten the dryness. Ate with sweet chilli dip – delicious and filling. Thanks for the idea, I will keep trying the recipe until I get it right for my taste buds!
Amy says
Hi Kym, thanks so much for your feedback. I’m actually going through my old recipes, retesting them and updating with better instructions. It is great to know what is working and what isn’t. This is actually on my list to work on this week and I will take into consideration your feedback. š
Lorna says
Is there anything you can use to replace the eggs?
Amy says
Hi Lorna, I am so sorry for the late response. This is a very old recipe and I have not tried any egg replacers so can’t say how it would turn out, sorry.
Lauren C. says
I just recently made this recipe for my 11 month old and it turned out well! I ended up grating the sweet potato using my food processor (with grating blade) and then processing up the beans in there as well (to make them fairly smooth). Everything cane together nicely and was easy to shape into patties. To avoid frying, I lined a baking sheet with parchment and baked the patties on there (spraying each with a bit of olive oil before cooking.) I set the oven to 375 (F) and baked for 25-30 minutes (flipping halfway through baking.) They turned out great – thanks for the recipe inspiration!
Amy says
Great to know, Lauren. Glad they turned out well and thanks for taking the time to give such detailed feedback š
Laura says
Hi Amy! Quick question – I have a batch of sweet potatoes that need to be used today but I only have a tin of black beans at home…do you think they would work instead of chickpeas? Sorry for the late comer question and thanks in advance!
Amy says
Hi Laura, it would be worth a try. š Black beans have a much softer texture and may break down in the curry more.
Jordan says
Is it possible to freeze these?
Amy says
Hi Jordan, yes you can freeze š
Sonal says
How long can I freeze then for?
Amy says
Hi Sonal, If stored in an airtight container they will freeze for up to 3 months. I’d freeze on a single layer before transferring to a container.