To keep me from eating toast for dinner, I made some homemade sweet potato and chickpea veggie patties. They are tasty with some homemade tahini sauce and a nice argula salad. You can serve these veggie patties on a bun and eat them like a veggie burger, but I prefer mine without the bun. They are vegan and may be paleo too, but I am not a paleo expert. They freeze really well and are a great weekday meal solution. Just make up a batch on the weekends, freeze and defrost as you need them.
- 2 cooked, peeled and chopped sweet potatoes
- 1 can of chickpeas
- 1/2 cup of oats
- 1 tablespoons safflower oil, plus extra for coating
- 1 1/2 garlic
- 2 tablespoons Tahini
- 2 teaspoons cumin
- 2 teaspoons tumeric
- 2 teaspoons Tamari
- 1/2 cup of raw cashews, coarsely chopped
- Add everything, excluding the cashews, to a food processor. Blend well, stopping to scrape down the sides. Add a little bits of water if mixture appears to not be mixing well.
- Add chopped cashews to sweet potato mixture.
- Roll mixture into large meatball-sized balls. The mixture will be very gloopy. Do not worry, this is normal.
- Place balls on a parchment lined cookie sheet and flatten with a spatula. If the spatuala sticks, roll it in some oats first.
- Brush oil on both sides of the patties.
- Cook on 400 for 25 minutes, turning once to brown both sides.
Topping suggestions: tahini sauce; mango salsa; fresh tomato, cilantro and lime crema; or guacamole.