Sweet Potato and Chickpea Cakes

Ingredients

• Sweet potato

  Raw, unprepared

  1 ¾ cup, cubes or 233g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  6 cloves, minced or 18g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Lime juice

  Raw

  2 ½ tbsp or 38g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Boil sweet potatoes in water until fork tender, about 10-12 minutes. Drain, mash, and set aside.
2. Preheat oven to 400°F.
3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté for 3 minutes.
4. Add sweet potato, 1/2 teaspoon salt, and black pepper to pan; sauté for 2 minutes.
5. Combine potato mixture, breadcrumbs, 1 1/2 tablespoons lime juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground.
6. Divide potato mixture into 8 patties.
7. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat.
8. Add patties to pan; cook for 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake for about 6 minutes or until browned.
9. Enjoy!

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