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Sweet Potato and chickpea cakes - a healthy and nutritious side or lunch for kids. Great for blw (baby-led weaning)

Sweet Potato and Chickpea Cakes

Grated sweet potato mixed with chickpeas, egg, spices and herbs. A quick and nutritious lunch, snack or finger food.
Course Lunch / Main meal
Cuisine Fritters
Keyword Sweet Potato and Chickpea Fritters
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 10
Calories 78kcal


  • 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)


  • 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.


Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 78kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 23mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2190IU | Vitamin C: 0.8mg | Calcium: 23mg | Iron: 1.1mg