Sweet Potato Chickpea Cakes
Ingredients:
-1 can chickpeas rinsed and drained
-5 sweet potato cooked and mashed.
-1 cup rolled oats
-1 cup chopped fresh parsley
- 3 eggs
- 2 tsp ground cumin
1 tsp turmeric
- salt and pepper
-1 lemon
- coconut oil spray
Directions:
1. Placed the chickpeas in a large bowl and use a fork to smash them thoroughly into pieces. Add the mashed sweet potato, oats, parsley, eggs, cumin, turmeric, salt, pepper and the juice of one lemon and stir to combine let the mixture rest for 15 minutes in the fridge to firm up.
2. Form cake patties and place on a cooking sheet covered with parchment paper. Spray with coconut oil and bake on 350 for 12 minutes on each side.
Serve over mixed greens or in sandwich thins. I garnished with extra lemon slices. This is one of my favorites to have in the freezer at college! Quick pan fry or microwave and dinner is served!!
Ingredients:
-1 can chickpeas rinsed and drained
-5 sweet potato cooked and mashed.
-1 cup rolled oats
-1 cup chopped fresh parsley
- 3 eggs
- 2 tsp ground cumin
1 tsp turmeric
- salt and pepper
-1 lemon
- coconut oil spray
Directions:
1. Placed the chickpeas in a large bowl and use a fork to smash them thoroughly into pieces. Add the mashed sweet potato, oats, parsley, eggs, cumin, turmeric, salt, pepper and the juice of one lemon and stir to combine let the mixture rest for 15 minutes in the fridge to firm up.
2. Form cake patties and place on a cooking sheet covered with parchment paper. Spray with coconut oil and bake on 350 for 12 minutes on each side.
Serve over mixed greens or in sandwich thins. I garnished with extra lemon slices. This is one of my favorites to have in the freezer at college! Quick pan fry or microwave and dinner is served!!
