Sweet Potato And Chickpea Cakes With Avocado Salsa Recipe

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.

No additional tips available.

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

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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.

Sweet Potato And Chickpea Cakes With Avocado Salsa

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