This recipe sounds like it’s a lot of work, but it really isn’t. The “cakes” stayed together pretty well. My kids didn’t like these, but Toby and I did. You know what MAKES this dish? The avocado! The cakes were actually a little bland on their own (I did leave out the jalapeno…), but if you got a forkful with some avocado, then they were pretty tasty!
Sweet Potato & Chickpea Cakes with Avocado Salsa
(Cooking Light, Oct. 2013)
2 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
6 garlic cloves, crushed
1 jalapeño pepper, seeded and minced (I omitted)
1 3/4 cups grated sweet potato (about 8 ounces)
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
2 1/2 tablespoons fresh lime juice, divided
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 large egg
1 cup chopped peeled avocado
1 cup chopped tomato
1/2 cup vertically sliced red onion (I omitted)
1/8 teaspoon ground red pepper
1. Preheat oven to 400°.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.
3. Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss. Serve salsa with cakes.