Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip
Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip
Rating: (1 rated)
Recipe Yield: Makes 8 (3-inch) patties, 4 servings

For the patties:
1 (15-ounce) can garbanzo beans, drained and rinsed
1 medium sweet potato (about 8 ounces)
1/2 medium yellow onion
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon fine salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
3 tablespoons vegetable oil

For the yogurt sauce:
1/2 cup plain Greek yogurt
1 1/2 teaspoons Sriracha hot sauce
1/8 teaspoon ground cumin
1/8 teaspoon fine salt

For the patties: Place the garbanzo beans in a large bowl and mash with a potato masher until all the garbanzo beans are smashed and not whole anymore. Peel the sweet potato, grate on the small holes of a box grater, and add to bowl. Grate the onion on the large holes of the box grater and add it to the bowl. Add the panko, egg, garlic, parsley, salt, cumin, and paprika and mix to combine.

Scoop the mixture out by the 1/4 cup and form into 1/2-inch-thick patties that are about 3 inches in diameter. (They will be delicate, but should hold together when pan-fried.)

Heat half of the oil a large nonstick frying pan over medium heat until shimmering. Place half of the patties and fry until golden-brown, 3 to 4 minutes per side. Remove to a plate and repeat with the remaining oil and patties. Meanwhile, make the yogurt sauce.

For the yogurt sauce: Mix all the ingredients together in a medium bowl. Taste and season as needed. Serve with the patties for dipping.

Recipe Notes

  • Make burger patties. To turn these patties into larger veggie burgers, just form the mixture into 4 (1/2-cup) patties instead.
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