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Chickpea and sweet potato cakes with green bean and mint salad

You'll need

800 gm sweet potato, coarsely chopped 400 gm canned chickpeas, rinsed and drained well 35 gm (¼ cup) plain flour 1½ tsp each ground cumin and ground coriander ½ tsp ground cardamom For frying: olive oil   Raita 1 Lebanese cucumber, peeled and coarsely grated 140 gm (½ cup) thick natural yoghurt 1 clove garlic, crushed   Bean and mint salad 400 gm baby green beans, thinly sliced diagonally 1 cup (loosely packed) round mint leaves 50 gm sprouts, such as broccoli or snow pea sprouts 1 tbsp extra-virgin olive oil 1 tbsp lemon juice


  • 01
  • Cook sweet potato in boiling salted water for 10 minutes or until tender. Drain well. Using a potato ricer or masher, mash until smooth, add chickpeas, flour and spices and season to taste with sea salt and freshly ground black pepper. Mould ¼-cupfuls of potato mixture into rounds and place on a tray. Heat 2 tbsp olive oil in a large frying pan over medium heat and cook cakes (flattening slightly with a spatula) for 3 minutes on each side or until golden. Keep warm.
  • 02
  • For raita, combine ingredients and season to taste.
  • 03
  • For bean and mint salad, blanch beans in boiling salted water. Drain well and place in a bowl. Add mint and sprouts, drizzle with oil and lemon juice and season to taste. Serve cakes with raita and bean and mint salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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