Sweet potato & chickpea patties with corn salsa

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  • Serving: 4
  • Prep time: 20 m
  • Cook time: 35 m
  • Ready in: 55 m
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These patties are a good reason to make sure there are chickpeas in your pantry.

Credit by: KingOfChef

Ingredients

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Nutrients

2130 kj ENERGY
23g FAT TOTAL
3.5g SATURATED FAT
10g FIBRE
14g PROTEIN
60g CARBS (TOTAL)

Step by step method

  • Step 1

    Cook the sweet potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender.

  • Step 2

    Meanwhile, combine the corn, avocado, onion, coriander and lemon juice in a bowl. Cover with plastic wrap and place in the fridge to chill.

  • Step 3

    Place the sweet potato, chickpeas, sun-dried tomato pesto and chilli powder in the bowl of a food processor and process until well combined.

  • Step 4

    Divide the sweet potato mixture into 8 equal portions and shape into patties. Place breadcrumbs on a plate. Add the patties and turn to coat. Add enough oil to a large frying pan to reach a depth of 5mm. Place over medium heat. Add half the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining patties.

  • Step 5

    Divide the patties among serving plates and top with coriander. Serve with the corn salsa and lemon wedges.

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