Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 These were quite tasty and very easy. The salsa was very good. I piled the salsa on top of the burgers to serve. Sweet Potato & Chickpea Patties with Corn Salsa 1 (about 500g) orange sweet potato, peeled, coarsely chopped one 400 g (14 oz) can chickpeas (garbanzos), rinsed, drained 8 tsp sun-dried tomato pesto 1 tsp Mexican chilli powder 1 cup dried GF breadcrumbs -OR- rice crumbs extra breadcrumbs -OR- rice crumbs for coating vegetable oil, to shallow fry fresh coriander (cilantro) sprigs, to serve lemon wedges, to serve Corn Salsa: one 440 g (15 1/2 oz) can corn kernels, drained 1 avocado, halved, stone removed, peeled, finely chopped 1 small red onion, finely chopped 1/4 cup chopped fresh coriander (cilantro) 4 tsp fresh lemon juice 1. Cook the sweet potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. 2. Meanwhile, combine the corn salsa ingredients in a bowl. Cover with plastic wrap and place in the fridge to chill. 3. Place the sweet potato, chickpeas, sun-dried tomato pesto and chilli powder in the bowl of a food processor and process until well combined. 4. Stir through enough breadcrumbs to make the right consistency to form mixture into patties. 5. Divide the sweet potato mixture into 8 equal portions and shape into patties. 6. Place breadcrumbs on a plate. Add the patties and turn to coat. 7. Add enough oil to a large frying pan to reach a depth of 5 mm (1/4 " ). Place over medium heat. Add half the patties and cook for 3 to 5 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining patties. 8. Divide the patties among serving plates and top with coriander (cilantro). Serve with the corn salsa and lemon wedges. Serves 4. Quote Link to comment Share on other sites More sharing options...
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