These cakes make a nice side dish, in my opinion. It’s definitely possible to enjoy this as a main meal for a meatless night, but I think you would have to double the serving size of one cake in order to make it a full meal. I served the cakes with pan-fried cod and a large tomato, avocado and corn salad, which was delicious. A dollop of creamy horseradish sauce elevates this dish from good to fantastic – I highly recommend it.


Sweet Potato and Chickpea Cakes
Serves 4
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  1. 1/2 cup chopped yellow onion
  2. 6 garlic cloves, crushed
  3. 1 jalapeno pepper, seeded and minced
  4. 1 3/4 cups grated sweet potato (about 2 small)
  5. 1/2 cup panko (Japanese breadcrumbs)
  6. 1 1/2 cups fresh lime juice
  7. 1 can unsalted chickpeas, rinsed and drained
  8. 1 large egg
  1. Preheat oven to 400F/200C/gas 6
  2. Heat a large skillet over medium-high heat. Add 1tbsp oil to pan and swirl to coat. Add the onion, garlic and jalapeno to the pan and saute for 3 minutes. Add the sweet potato, and season with salt and pepper. Saute 2 minutes. Combine the potato mixture with panko, lime juice, chickpeas and the egg in a food processor. Pulse until the chickpeas are coarsely ground. Divide the mixture into 4 equal portions, shaping each into a patty. Return the skillet to medium-high head. Add a bit of olive oil to coat the bottom of the pan. Add the patties and cook 3 minutes or until browned. Carefully turn the patties over. Place the pan in the oven or transfer to an oven proof pan if your skillet is not. Bake for 6 minutes or until browned.
  3. Serve with an avocado, tomato, and corn salad seasoned simply with salt and lime juice, and some pan-fried cod.
  1. This dish drastically improves in flavour and texture when served with a nice big dollop of creamy horseradish sauce.
Adapted from Cooking Light October 2013
Adapted from Cooking Light October 2013
The Pescetonian
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