A new week and another dinner 🙂
This recipe is very simple and quick to make. We like to use root vegetables in different ways and in this recipe we used sweet potatoes.
Sweet potatoes are a very good source to get carbohydrates. They also contain a lot of different vitamins as well as copper, iron, and potassium. At the same time they are extremely versatile, you can roast them, mash them, or grill them.
Ingredients Serves 4
Cooking time: 40 mins
- 5 large sweet potatoes (1 kg)
- 2 onions
- 3 cloves of garlic
- 450 g chickpeas
- fresh coriander leaves
- 1 tbs lemon juice
- 100 ml rolled oats
- 2 eggs
- 100 ml whole wheat flour (Use gluten-free flour if you want the meal to be gluten free, or use no flour and just 1 egg)
- 200 ml natural yoghurt
- chili powder
- Set oven to 175°C
- Peel the potatoes and cut them into chip-sized pieces. (The size of the chips is up to you, but we like them 1-cm thick and half the length of the potato.)
- Put the chips on an oven-proof tray and pour oil on top. (Use baking paper underneath, to make it easier to wash up later.)
- Put the tray in the oven for about 20 mins.
- Put the onions, 2 cloves of garlic (save one for the sauce), chickpeas, coriander leaves, lemon juice, rolled oats, eggs, and whole wheat flour into a food processor and mix until smooth. Add salt and pepper to suit tastes.
Note: The mixture is not supposed to be too hard, so don’t worry if it is fairly loose.
- Put a frying pan on a medium-high heat with some oil.
- Shape the mixture into pucks (we made 12) and put in the frying pan.
- Fry the pucks on one side until golden brown, and then flip and repeat.
- Chop the garlic, and mix in a bowl with the yoghurt and add salt, pepper, and chili powder to suit tastes.
- Serve the pucks, chips, and sauce on plates. A very simple salad, even just some leaves, brings even more freshness to the dish.