Chickpea & sweet potato cakes
With avocado salsa
Looking for healthy detox recipes? Try these chickpea & sweet potato cakes with avocado salsa.
Ingredients (serves 10)
Chickpea & sweet potato cake
- 400g sweet potato, baked and crushed
- 100g chickpeas
- 1 egg, beaten
- 1/3 cup (50g) polenta + extra for dusting
- Sea salt & pepper
- Pinch of nutmeg
- 3 sprigs chopped parsley
Avocado salsa
- 1 large avocado
- 3 tomatoes, flesh diced
- Sea salt and pepper
- Freshly chopped basil and coriander
- Juice of 1–2 lemons
- ½ small red onion, diced
Method
Chickpea & sweet potato cake
- Mix all ingredients together and shape into golf ball-size patties.
- Dust with polenta and bake at 170ºC on a tray for six to eight minutes until golden.
- Top with one tablespoon of salsa.
Avocado salsa
- Mix ingredients together gently, serve immediately.
