Tasty and satisfying, these patties combine chickpeas, sweet potato and seeds to make the perfect meal for your 'meat-free Monday'.
- L/D Lunch/Dinner
- GF Gluten free
- VG Vegetarian
- GUT Gut-healthy
- Prep time 40 mins
- Cook Time 25 mins
- Serves 4
- Difficulty medium
Method
- Preheat oven to 180°C.
- Peel and chop sweet potato into 1-2cm cubes, steam until tender. Mash and mix through garam masala.
- Beat egg, add salt and stir through the sweet potato mixture. Add seeds and mix to combine. Add chickpeas, gently combine.
- Divide mixture into eight and use hands to form patties. Coat with extra sesame seeds. Allow to firm in fridge for up to an hour (the seeds will swell if left too long).
- Heat a pan on medium, add olive oil and fry patties for about 2 minutes each side before transferring to oven. Bake for 20-25 minutes.
- Serve with yoghurt dressing or salsa.
- For salsa, remove stalks from coriander and roughly chop. Place in bowl with tomatoes, garlic and onion (if using). Squeeze juice from lime and mix well with olive oil. Add to tomato mixture and mix well. Season with salt and black pepper. Serve immediately or leave for a few hours to allow the flavours to develop.
Variations
For a spicier option, add a fresh chilli (de-seeded and chopped finely) or a pinch of cayenne or hot paprika.
For a vegan option, substitute egg with 1 tablespoon of chia seeds mixed in 3 tablespoons of water in a small bowl. Allow to sit for 10-15 minutes, until it forms a gel consistency.
Nutritional information
By Jean Hailes naturopath and herbalist Sandra Villella
When legumes are combined with a seed, it makes a complete protein, making this meal perfect for 'meat-free Mondays'.
Its ingredients will keep well in the pantry and fridge (ideally store seeds in fridge) to whip up this quick and easy vegetarian meal, with a delicious seedy texture.
Garam masala is a warming, fragrant mix of spices commonly used in India, Pakistan and other South Asian cuisine.
Aromatic herbs help to relax the digestive tract and are traditionally used to help minimise gas, which is ideal for combining with legumes. The coriander in the salsa also calms the digestion.
