Chickpea and Sweet Potato Cakes
500g orange sweet potato (kumara), peeled, coarsely chopped
400g can chickpeas, rinsed, drained
1 brown onion, finely chopped
1/2 cup chopped fresh parsley
2 tbs finely grated parmesan
2 tbs plain flour
Finely grated parmesan, extra, to coat
Olive oil spray
Mixed lettuce leaves, to serve
Sweet chilli sauce, to serve
Chop the sweet potato into small cubes. Bake in moderate oven until soft. Alternately, you can boil in a saucepan for 10 minutes. Drain.
Place in a large bowl and mash until smooth. Place in the fridge for 30 minutes.
Mash the chickpeas in a bowl.
Add the chickpeas, onion, parsley, parmesan and flour to the sweet potato and combine. Season with pepper.
Divide the mixture into 10 portions and shape each portion into a patty.
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place extra parmesan on a plate. Press patties in parmesan to coat. Place on the lined tray.
Spray with olive oil spray. Bake in oven, turning once, for 30 minutes or until golden.
Divide among serving plates. Serve with lettuce and sweet chilli sauce.