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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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (18)
No ratings yet.
Gluten-free (0)
Paleo (2)
No ratings yet.
Vegetarian (0)

9 reviews

The patties are delicious (I added an egg to the mixture) but they really don't brown in the oven like the photo. Doesn't matter too much because you spoon the raita over them anyway. The raita...pretty tasteless as written. ADD 2 tbsp. golden raisins, 1/8 tsp. salt, 1/2 clove minced garlic, 1 tbsp chopped mint.

By: Theresa
Posted: Apr 10, 2018
Diet: Original
0 Helpful

A pleasant surprise! I thought this would be so-so, but we loved this. I pan-fried instead of baked, and used sour cream instead of yogurt since that's what I had on hand. The yogurt sauce and salt are essential. Great combination of flavors!

By: Tracy
Posted: Jun 12, 2017
Diet: Original
0 Helpful

Saw all the comments about them not browning up so I decided to fry them for a bit in coconut oil first to brown them before I baked them. This was a mistake. They are soggy, oily, and basically inedible.

By: Brooke
Posted: Jun 12, 2016
Diet: Original
0 Helpful

My husband loved this in its entirety; I liked the mix of flavors as well, but thought there was a little too much garam masala, and was disappointed that the patties never browned/crisped up, even though I baked for an additional 10 minutes.

By: Sundi
Posted: Sep 29, 2014
Diet: Original
0 Helpful

I liked this dish, but it really needed more seasoning. The patties were a bit on the bland side, but the sauce saved them. I want to try this recipe again and add some ginger. I think a little extra seasoning would make this dish so much better. I also removed the skins from the chickpeas before mashing.

By: Aishah
Posted: Sep 28, 2014
Diet: Original
0 Helpful

Next time I wouldn't process these so much and I'll add ginger, but they were pretty tasty!

By: Miriam
Posted: Aug 06, 2014
Diet: Original
0 Helpful