Sweet Potato and Chickpea Patties
A delightful combination of roasted sweet potato, chickpeas, and aromatic spices formed into small patties.
Servings: 14
Calories: 54kcal
Equipment
- Food Processor
Ingredients
- 425g (15oz) Sweet potato peeled and chopped into 2.5cm/1 inch chunks. (Around 3 cups chopped)
- 1 tablespoon Olive oil (split)
- 1 Red Onion Finely chopped
- 2 Garlic Cloves Minced
- ½ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Ground Coriander
- 1 400g/15oz Can Chickpeas Rinsed, drained and patted dry. (Drained weight 240g)
- 10g (⅓ cup) Fresh Coriander (cilantro)
Instructions
- Preheat oven to 200c/390f and line two baking sheets with parchment/baking paper.
- Place the sweet potato chunks on a large baking sheet and drizzle with 2 teaspoon of the oil. Toss the sweet potato to coat it in the oil. Roast for 25 mins or until soft. Once cooked remove from the oven and lower the oven temperature to 180c/355f
- Place a medium frying pan over medium heat and add the remaining olive oil. Add the onion and cook for 1 min. Add the garlic and continue to cook for a further 4 minutes. Finally, add the ground cumin, smoked paprika and ground coriander, stir and cook for a further minute.
- Place the cooked onion, rinsed and patted dry chickpeas and coriander into the food processor and pulse to combine. Be careful not to overmix, the mixture should still be crumbly, not a paste.
- Add the roasted sweet potato to a bowl and use a fork to lightly mash, some chunks of sweet potato is good. Add the chickpea mixture and stir to combine. Taste and add season to your preferred taste (remove baby portion before seasoning)
- Scoop out tablespoon amounts of the mixture and gently for into 14 balls. Flatten slightly to produce disks. Place each disk on the baking tray and lightly spray with oil (optional)
- Bake for 25 to 30 minutes, until golden and cooked through.
Video
Notes
It's important to note that chickpeas pose a choking hazard due to their small size and rounded shape. Therefore, it is crucial to ensure that you adequately pulse the chickpea mixture to break it down sufficiently. However, introducing some texture is beneficial for your baby's sensory development, so there is no need to blend the mixture completely smooth.
Delicious served with this avocado dip.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 54kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4394IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg