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Indian-Spiced Sweet Potato Patties
with cumin-spiced spinach salad

Active: 20 min Total: 35 min
Indian spices combined with creamy sweet potatoes and chickpeas make the perfect foundation for a vegetarian patty. Paired with a cumin-spiced vinaigrette, this light salad is the perfect match for our spiced-up patties
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Indian-spiced sweet potato & chickpea patties:
  • Sweet potatoes - 1 1/2 lbs
  • Onions - 1/2 , diced
  • Garbanzo beans / chickpeas (14 oz / 397 g can) - 1 can
  • Garam masala - 2 tsp ((Indian spice blend))
  • Frozen peas - 1 cup
  • English / Persian cucumber - 1/4 lb , diced
  • Plain yogurt - 1 1/2 cups
  • Cilantro - a few sprigs , chopped
  • Cumin - 1/4 tsp
Indian-Spiced Spinach Salad:
  • Baby spinach - 4 oz , rinsed & dried
  • Cucumbers - 1/2 lb , diced
  • Grape tomatoes - 1 cup , halved
  • Sherry / red wine vinegar - 1 1/2 Tbsp
  • Cumin - 1/8 tsp
  • Plain yogurt - 1 Tbsp
  • Olive oil - 3 Tbsp

Nutrition Facts

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Prep

  1. Sweet potatoes - Halve and score. Place into a microwave-safe pan. Add in 2 tbs. (30 ml) of water, cover with a damp paper towel, and pop into the microwave for 5 to 8 minutes (see video). Let cool
  2. Onions - Dice
  3. Make patties - Scoop flesh of sweet potatoes into a food processor. Add in drained chickpeas, garam masala, generous dash of salt, and onions. Pulse until everything is combined. Add in peas and then form into 6 to 8 patties. Place onto a sheet pan lined with foil and sprayed with cooking oil

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Make

  1. Preheat oven to 400F (204C) degrees
  2. Bake patties in the oven for 15 minutes
  3. Wash and dry spinach if not pre-washed. Chop cucumber for both patties and salad. Halve tomatoes
  4. Mix half of cucumber with 1 1/2 cups (352 ml) of yogurt, chopped cilantro, and 1/4 tsp. (1.2 ml) of cumin. Top patties with this
  5. Make vinaigrette by mixing together vinegar, cumin, salt, 1 tbs. (15 ml) yogurt, and oil. Toss with salad fixings. Enjoy with patties

Nutrition Facts

Amount Per Serving
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