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Vegan, gluten-free, and a great way to use up leftover veggies and legumes!
Made with mashed sweet potatoes, protein-packed chickpeas, and fragrant curry powder, these patties are great for lunch and dinner.
Enjoy them in a burger or alongside roast veggies and a homemade herby yoghurt sauce.
Although we used mashed sweet potato and chickpeas, you can substitute these ingredients with veggies and legumes of choice. For example, try combining potatoes & kidney beans or pumpkin & butter beans.
Makes around 6 patties.
Ingredients:
- 1 cup GF flour (we used chickpea flour)
- 2 mashed sweet potatoes
- 1 spring onion
- 2 garlic cloves
- 1 tbsp curry powder
- 1/2 tsp salt
- 1 tin chickpeas, drained
- 3 tbsp nutritional yeast
- 1 tbsp ground flax seeds + 2 1/2 tbsp water
Method:
- In a small bowl, mix flax seeds and water. Set aside for at least 10 minutes, until thickened.
- In a large bowl, roughly mash the chickpeas and sweet potatoes.
- Add finely chopped spring onion and crushed garlic.
- Add remaining ingredients, including flax and water mix, and mix well.
- Shape into patties. You can add a few more tbsp of chickpea flour if the mixture is too sticky.
- Heat a non-stick frypan over medium-high heat with oil. Fry the patties for 3-4 minutes on each side or until golden.
Want to make this at home? We used sweet potatoes, garlic and organic Lovin Body curry powder from the Dinner Twist Marketplace.
