This one takes me back to the days of Carribean rotis – soft chickpeas and sweet potatoes with that savoury curry flavour.
This recipe was super quick and easy to make, however it did require that I have a few things ready to go in the fridge.
Makes 12 patties
1 398ml can chick peas, drained
I used the organic ones from Costco
2 cups mashed (organic) white sweet potatoes with skins
These were previously steamed whole in my Instant Pot, so were already soft and ready to use.
I just love the white fleshed, white skinned sweet potatoes. I like that they are soft when cooked, but not mushy. Texture is more similar to a regular baked potato.
I bought these at Organic Garage.
1 cup whole intact grains – raw oats, cooked brown rice, cooked quinoa, cooked spelt kernerls, cooked whole wheat kernels – you can choose one, or a combination
I used 1/2 cup of cooked spelt kernels, and 1/2 cup of cooked brown basmati rice. The spelt kernels added a nice chewy texture to the patties
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
1 tbsp curry powder
1 tsp salt
- Preheat oven to 375, and line a cookie sheet with parchment paper.
- Mash the sweet potatoes first. Mash with the skin. The skin is fibre-rich and also adds some texture.
- Then mash the chickpeas. You want them pretty mashed, but small chunks remaining are okay. These add texture.
- Mix the mashed sweet potatoes with the mashed chickpeas and the whole grains.
- Add the seasonings and mix together very well.
- With your hands form into 12 patties, each is about 3/4″ thick and about 2 1/2″ in diameter, and place on prepared cookie sheet.
- Bake for 30 minutes, then very gently flip over using a spatula. It’s important to be gentle as they may fall apart, which is okay… but then they are not longer patties. They still taste great.
- Bake another 20 minutes. At this point they are pretty well set and tend to hold together.
Serve this alongside a side or a vegetable dish. Makes a great filling for wraps, pitas, or collard wraps. Delicious hot, cold, or room temperature.