-Under 200 Calories
Sweet Potato, Chickpea & Coriander Cakes
Great as a slimming friendly main meal in itself or as a tasty side dish, fabulous hot or cold so make sure to cook enough to have for your lunch for a couple of days, make enough for everyone, terrific with some chunky simple salsa.
Ingredients: Serves two
- 1 medium onion chopped
- 1 garlic, clove crushed
- 1 green pepper seeded and chopped
- 1 medium sweet potato peeled and grated
- 50g panko breadcrumbs
- 1 can (400g) chickpeas, rinsed and drained
- 1 large egg
- 1 tablespoon vegetable or olive oil
- 1 tablespoon chopped fresh coriander, about a handful from the bunch
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
In a lightly oiled frying pan or large saucepan, sauté the onion, pepper and garlic to the pan and 1 spoon of coriander for 3 minutes, next add the sweet potato, salt and pepper and sauté for further 3 minutes.
Allow the potato mixture to cool for a few minutes then put in a food processor with the chickpeas, breadcrumbs and the egg. Use the pulse setting on the processor, or if there isn’t one turn the processor on and off a few times, you want to have a coarse mixture to shape into cakes, this should make 4 cakes.
Heat the remaining oil in a frying pan or griddle and gently cook the cakes for 3 to 4 minutes either side or until brown.