Sweet potato and chickpea patties with yoghurt sauce and salad
Juicy patties of grated sweet potato, mashed chickpeas and oats with cumin and a little chilli, fried until golden and served with a cold yoghurt and feta sauce and a big salad with red onion. The patties can also be baked in the oven.
- 30 minTime
- 28 minHands-on
- 4Portions
- ≈ 25 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 300 gSweet potato
- 500 gChickpeas, 2 tins, drained
- ½Yellow onion
- 1 cloveGarlic
- 1Egg
- 1 ½ dlRolled oats
- 3 ½ tbspPlain flour
- 1 tspCumin
- 3 mlChili flakes
- to tasteSalt
- 2 tbspRapeseed oil, for frying
- 2 dlNatural yoghurt
- 50 gFeta
- to tasteBlack pepper
On the side
- ½Lettuce
- ½Cucumber
- 250 gCherry tomato
- 1Red onion
Method
- Peel and finely grate the sweet potato. Squeeze out as much liquid as you can with your hands.
- Rinse the chickpeas and blitz them coarsely with the onion and garlic in a food processor, or mash them with a fork.
- Mix the sweet potato and chickpea mash with the egg, oats, flour, cumin, chilli flakes and salt into a firm mixture.
- Leave the mixture to rest for 5 minutes so the oats can swell.
- Stir the yoghurt together with the crumbled feta and a little black pepper.
- Shred the lettuce, slice the cucumber, halve the tomatoes and thinly slice the red onion. Put it all in a bowl.
- Shape the mixture into 12 patties. Heat the oil in a large frying pan and fry the patties in two batches over a medium heat for 3–4 minutes a side, until golden brown and hot through.
- Serve the patties with the yoghurt sauce and the salad.
The cost is estimated from Swedish grocery prices.
