Sweet Potato & Chickpea Cakes
Cook and Prep Time: 35 minutes
Serves: 4
You Need
- 1 cup Sweet Potato, mashed
- 15oz. Chickpeas, rinsed and drained
- 1 cup Oat Flour
- 2 T Ground Flax Seeds
- 1 T Garlic Powder
- 1 T Onion Powder
- 2-3 t Dried Thyme
- 2-3 t Dried Sage
- 1-2 T Extra Virgin Olive Oil, to fry
- Salt & Pepper, to taste
For Serving
- Cabbage Slaw
- Arugula Salad
- Fresh Basil
- Cannellini Bean Hummus
- Tahini Dressing
DIRECTIONS
- Rinse and chop the produce accordingly.
- Combine the mashed sweet potatoes and mashed chickpeas in a bowl, and stir to combine. Then, add the rest of the cake ingredients, and mix well.
- Set a large pan to medium heat. Take about ¼ cup of the mixture and flatten it to about ¾ inch thick disks. Cook for about 4 minutes per side.
- Drain the cakes on a paper-towel lined plate.
- Serve the cakes with your desired toppings and sides. Enjoy!