Sunday, December 6, 2015

Sweet Potato and Chick Pea Fritters

This past week has been nothing short of plain stressful. It was the last week of classes, finals are coming up and I have a small mountain of papers that take about 30 minutes each to grade. Oh, and I caught one of the colds going around. Yes, stressful. Needless to say, grocery shopping wasn't high on my priority list. Thankfully, this recipe (adopted from Cooking Light) fit the bill! I actually had (almost) everything in my pantry. I ran out of tomatoes a few days ago, but I included them here since I think it would be delicious in the avocado salsa.

Olive oil
2 garlic cloves, minced
1/2 chopped yellow onion
2 cups grated sweet potato (I used golden yams)
1 can garbanzo beans, rinsed
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/2 cup breadcrumbs or panko
juice from one lime

In a medium sauté pan, heat the olive oil (about 1 tablespoon), garlic, and onion. Cook until onion is tender. Do not let the garlic burn.

Preheat oven to 400 degrees.

In a food processor, combine the sweet potato, chick peas, salt, pepper, egg, and garlic/onion mixture. Process until mixed well. I have a small processor and had to do this in a couple of batches.

Then heat a medium sauté pan over medium-low heat. Add about one tablespoon olive oil. Using your hands, form patties about the size of your palm and add to the pan. Cook for about 3-4 minutes on each side.

Line a baking sheet with aluminum foil (easy clean up!) and place fritters on pan. Cook for five minutes further. (No need to flip the fritters.)

1/2 small avocado, diced
1/2 cup red onion, chopped
1 medium tomato, chopped
juice from 1/2 lime

Combine the ingredients in a small bowl. Serve on top of fritters.