Sweet Potato And Chickpea Cakes With Avocado Salsa

Name: Sweet Potato And Chickpea Cakes With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons olive oil, divided; 1/2 cup chopped yellow onion; 6 garlic cloves, crushed; 1 jalapeno 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

Servings: persons

2 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
6 garlic cloves, crushed
1 jalapeno 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 400u00b0.
2
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeno to pan; saute 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; saute 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 400u00b0 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.
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563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 tablespoons olive oil, divided, 1/2 cup chopped yellow onion, 6 garlic cloves, crushed, 1 jalapeno pepper, seeded and minced, and more.

Yes, Sweet Potato And Chickpea Cakes With Avocado Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!