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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

Method

  • 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
  • 10 min preparation
  • 20 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 20 min cooking

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