Chickpea and Sweet Potato Flat-cakes |Vegan Recipe|

Another recipe for you! It's becoming rather a habit. Partially because I don't buy that many clothes and have nothing new to share with you Pin Up wise! As a little aside from the recipe, this is my tenth post on “A Vegan Pin-up” and I have to say I'm actually pretty proud of that fact. One post a week for ten weeks is good for someone who tends to be a bit flaky with stuff like that. Proper photos taken on my camera instead of my phone, decent recipes and a review or two. So yeah, I'm quite a happy little blogger today!!

On to the more important things: food. I originally wanted to make something more burger like, and I vaguely remembered that sweet potato and chickpeas go pretty well together, so I cobbled together some basic ingredients and went at it. I've made chickpea patties before, but always found them too dry, so this is kind of a better version of those! I think with more beans than potato these could be more burger like, but that's am experiment for another day!

 

Easy to copy and paste recipe at the end as usual….

 

 

Peel and slice your sweet potatoes (about 700g or two large potatoes) and set them to boil for fifteen to twenty minutes until they're soft and cooked through.

 

While these are cooking add some oil to a frying pan or wok. Mix your spices into this and heat through. Add your drained chickpeas and butter beans as well as your diced green pepper. Get these sizzling nicely. Once they're also cooked through stir in the peanut butter. It could get a little dry and want to stick to the pan and if this happens take a bit of water from the sweet potatoes and mix it in as well.

When the potatoes are done, whiz half of everything up in a blender with some more water from the sweet potatoes. Mash the remaining potato in a bowl, add the purée and chickpea mix and stir well. Add the two table spoons of gram flour through a sieve (or sub in plain) and mix thoroughly.

Put the oven on if you haven't already. Get a clean frying pan lightly coated with oil to a medium heat and spoon portions of the mix into the frying pan. Mine fitted three at a time. Four minutes on each side, flipped with a clean spatula. I'm not being picky here, but they will get stuck and you will curse them if you have any mix left on it!!

When you've done both sides, put them in the oven and do the next three, removing and swapping the flat-cakes over when they've been done on both sides. Obviously the last three you do will have eight minutes in the oven with nothing in the frying pan, but this just gives you time to wash up!

I had mine in a bread roll with some sliced tomato. Also good with ketchup, BBQ sauce, probably vegan mayo and if you're feeling fancy I think a peanut satay type sauce would be seriously scrummy too!

 

 

How do your kitchen experiments usually end up?

Jo :)

Ingredients:

700g or 2 large Sweet Potatoes

Can chickpeas
Can butter beans
Green Pepper
2 Tbsp Gram or Plain Flour
1 Tbsp ground ginger
2 tsp paprika
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp garam masala
1 tbsp smooth peanut butter

Method:

Peel and chop your sweet potatoes. Boil for twenty minutes

Fry your spices, chickpeas, butter beans and green pepper
Add your peanut butter and a little bit of water from the saucepan to thin out if needed
When cooked, blend half the potato and chickpea mix
Mash the remaining potato and mix the purée and remaining chickpeas etc in
Sieve the flour into the mix and stir thoroughly
Turn the oven on to 180 degree C
Fry portions of the mix over a medium heat for four minutes each side
Finish off for eight minutes in the oven
Serve hot immediately or cool on a rack and re-heat as required.