Sweet Potato Chips with Chickpea Pucks and Yoghurt Sauce

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.

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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
• pepper
• salt

• Set oven to 175°C

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1. 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.)
2. 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.)
   
3. Put the tray in the oven for about 20 mins.
4. 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.
5. Put a frying pan on a medium-high heat with some oil.
6. Shape the mixture into pucks (we made 12) and put in the frying pan.
7. Fry the pucks on one side until golden brown, and then flip and repeat.
   
8. Chop the garlic, and mix in a bowl with the yoghurt and add salt, pepper, and chili powder to suit tastes.
9. Serve the pucks, chips, and sauce on plates. A very simple salad, even just some leaves, brings even more freshness to the dish.
10. Enjoy!