Thursday, December 25, 2014

Recipe of the Day


Sweet Potato and Chickpea Cakes with Avocado Salsa


This recipe provides 4 servings ( 1 patty and approx. 1/2 cup salsa).


Ingredients:

1) 1/2 cup chopped yellow onion
2) 2 1/2 tablespoons olive oil, divided
3) 1 jalapeno pepper, seeded and minced
4) 5 garlic cloves, crushed
5) 1 3/4 cups grated sweet potato ( approx. 8 ounces)
6) 5/8 teaspoon sea salt, divided
7) 1/2 teaspoon black pepper
8) 1/2 cup panko
9) 2 1/2 tablespoons fresh lime juice, divided
10) 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
11) 1 large egg
12) 1 cup chopped, peeled avocado
13) 1 cup chopped tomato
14) 1/2 cup sliced red onion
15) 1/8 teaspoon ground red pepper

Instructions:

1) Preheat oven to 400 F degrees.

2) Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, jalapeno, and garlic to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon sea salt, and black pepper to pan; sauté 2 minutes. Combine  potato mixture, panko, chickpeas, 1 1/2 tablespoons juice, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place patties in oven; bake at 400 F for 5 minutes, or until browned .

3) Combine avocado, red onion, tomato, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss together. Serve the salsa with the cakes.


Nutritional value per serving:

Calories: 335
Total Fat: 16 grams (3 saturated)
Protein: 9 grams
Carbs: 40 grams
Fiber: 8 grams
Sodium: 400 mg


Enjoy!




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