Sweet potato and chickpea patties

Ingredients: 

1 medium sweet potato

1/2 tsp cumin powder

1/4 tsp tumeric powder

1 egg or flax egg

1/2 cup chickpeas

2 tbls chickpea flour or regular flour

2 tbls nutritional yeast

1 tbls olive oil

 

Method: 

1. Bake or steam sweet potato until soft.

2. Once cooked, cut sweet potato in half and scoop out flesh and set aside.

3. Drain chickpeas and add half a cup into a food processor. Add in spices, egg, chickpea flour and nutritional yeast. Pulse until well blended.

4. Let mix sit in fridge for 30 minutes. 

5. Preheat oven to 180C. Line a tray with parchment paper.

6. Shape the mixture into patties. Transfer the patties to the tray and brush with olive oil. Bake for 10-15 minutes until lightly golden, flipping half way through.

 

Avocado sauce

Ingredients: 

1/2 an avocado

1/4 cup greek yoghurt or coconut yoghurt

1 tbls olive oil

zest of 1 lemon 

1tsp lemon juice

 

Method: 

Blend ingredients together in food processor or by hand. 

*Recipe adapted from Abbey's Kitchen.