Low Fat Sweet Potato And Chickpea Cakes Vegetarian Too Recipes

Steps:

• PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
• COOK until done (About 25 minutes).
• Finely DICE shallot and coriander.
• DRAIN canned chickpeas and MASH in bowl.
• COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
• SCOOP out cooked sweet potato and MASH.
• ADD to chikpeas, shallot and corainder and blend thoroughly.
• BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
• Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
• PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
• BAKE 30 to 35 minutes.
• NOTE: Can use fat-free cooking spray.
• NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
• Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
• If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
• NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
• NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
• NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
• ENJOY!

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
• Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Steps:

• Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
• Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
• Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
• Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.