Tuesday, June 9, 2015

Sweet Potato and Chickpea Cakes with Avocado Salsa

So last week D mentioned something about becoming vegetarian.  It's not really what he said, it's what I heard.  And I was trying to figure out what was wrong with a man who had a charcoal, grill, a gas grill and a pig roasting box.  He didn't have an explanation (it wasn't the saving of animals, and he wasn't sick, so I gave up trying to figure it out and looked for recipes).

Funnily (it that a word?), I had found this recipe the day before his revelation.  I was going to make it for lunch this past Sunday while he was at work, because I didn't think it would fly.  However, he made it for dinner on Monday.  

It took a while to make and sounded like a PITA but it tasted really good.  We had with a Southwest Salad from Kroger. I think we were supposed to have cauliflower with it, but oh well. We didn't.

The cakes were not completely filling so you either need 2 or a big salad.  But overall I would have again.

I may have thought about bacon after we were done eating.

Sweet Potato and Chickpea Cakes with Avocado Salsa

We love the flavors in Sweet Potato and Chickpea Cakes with Avocado Salsa for a meatless meal night. Onion and spicy jalapeno contrast the sweet potato cakes.

Yield: Serves 4 (serving size: 1 patty and about 1/2 cup salsa)

Photo by ALB

2 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
6 garlic cloves, crushed
1 jalapeño pepper, seeded and minced
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
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.

Nutritional Information
Calories: 330; Fat: 16.1 g; Sat fat: 2.4 g; Mono fat: 10.3 g; Poly fat: 1.9 g; Protein: 9 g; Carbohydrate: 39.6 g; Fiber: 8.5 g; Cholesterol: 47 mg; Iron: 1.9 mg; Sodium: 393 mg; Calcium: 90 mg

Cooking Light, OCTOBER 2013

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