Easy Sweet Potato & Chickpea Patties | Quick Weeknight Meal

Introduction

Remember those cozy evenings when dinner felt like a warm hug? This recipe for Sweet Potato and Chickpea Patties is exactly that! It’s one of those kitchen magic moments that turns simple ingredients into something truly special. I remember the first time I whipped these up – my kitchen smelled amazing, and the whole family devoured them. They’re so incredibly easy and quick, you’ll wonder why you haven’t made them sooner!

Why You’ll Love This Recipe

• Fast: Perfect for busy weeknights.
• Easy: Minimal steps, maximum flavor.
• Giftable: Once cooked and cooled, these freeze beautifully, making them a fantastic homemade gift for busy friends or family.
• Crowd-pleasing: Even picky eaters tend to love these!

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Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

• 1 cup mashed sweet potato: You can use leftover baked or roasted sweet potato, or even canned mashed sweet potato. Just make sure it’s smooth!
• 1 cup canned chickpeas, mashed: Drain and rinse those chickpeas, then give them a good mash with a fork or potato masher. We want them soft and ready to bind everything together.
• ¼ cup chopped fresh parsley: This adds a lovely pop of color and freshness. Feel free to use cilantro if that’s more your jam!
• ½ teaspoon ground cumin: A little bit of cumin goes a long way to add that warm, earthy flavor.
• 1 garlic clove, minced: Freshly minced garlic is always best for that punch of savory goodness.
• ¼ cup oat flour: This acts as our binder. If you don’t have oat flour, you can easily make your own by pulsing rolled oats in a blender or food processor until they resemble flour.

How to Make It

Let’s get cooking! Follow these simple steps and you’ll have delicious patties in no time.

1. Step 1: Mix it Up! Grab a medium-sized bowl. Add your mashed sweet potato, mashed chickpeas, chopped parsley, cumin, and minced garlic. Give it all a good stir until everything is nicely combined.
2. Step 2: Add the Binder. Now, sprinkle in the oat flour. Mix it all together again. The mixture should be moist but hold together when you press it. If it feels a bit too wet, you can add another tablespoon of oat flour.
3. Step 3: Shape the Patties. Time to get your hands a little messy – it’s the best part! Take about 2-3 tablespoons of the mixture and gently form it into a small patty. I like to make mine about ½ inch thick. You should get about 6-8 patties, depending on their size.
4. Step 4: Cook to Golden Perfection. Heat a little bit of oil (like olive oil or avocado oil) in a non-stick skillet over medium heat. Carefully place the patties in the hot skillet. Cook them for about 3-4 minutes per side, or until they’re beautifully golden brown and heated all the way through.

Substitutions & Additions

Feeling creative? These patties are super adaptable! Here are a few ideas:

• Spice it Up: Add a pinch of cayenne pepper or smoked paprika for a little heat.
• Cheesy Goodness: Stir in a tablespoon or two of grated cheese, like cheddar or parmesan, for extra flavor.
• Veggie Boost: Finely grated carrots or zucchini (squeeze out the excess moisture!) can be added for extra nutrients.
• Herb Swap: Don’t have parsley? Try chives, dill, or even a bit of finely chopped mint!
• Breadcrumb Magic: If you don’t have oat flour, you can use regular breadcrumbs or almond flour as a binder.

Tips for Success

A few little tricks to make these patties absolutely perfect:

• Don’t Over-Mash: While you want the chickpeas mashed, leave a few slightly chunkier bits for texture.
• Consistency is Key: The mixture should be moist enough to hold its shape but not so wet that it falls apart. Adjust the oat flour as needed.
• Medium Heat is Your Friend: Cooking on medium heat ensures they cook through without burning the outside.
• Prep Ahead: You can mash the sweet potato and chickpeas, mince the garlic, and chop the parsley a day in advance. Store them in separate airtight containers in the fridge.
• Freezing Tip: Once cooked and cooled, you can freeze these patties on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Reheat them in a toaster oven or skillet.

How to Store It

Leftovers? Lucky you! These patties are delicious the next day, too. Store any cooked patties in an airtight container in the refrigerator for up to 3-4 days. They’re great for a quick lunch or snack!

FAQs

• Can I make these vegan? Absolutely! This recipe is naturally vegan as long as you don’t add any dairy cheese in the substitutions.
• Can I bake these instead of frying? Yes! You can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden.
• What can I serve these with? They’re fantastic on their own, in a bun like a mini burger, or served with a side salad, yogurt sauce, or your favorite dip!