Serves 2
1 cup pre-cooked mashed sweet potato
½ cup tinned chickpeas, rinsed and drained, or soaked and precooked chickpeas
1 egg, or 1 chia ‘egg’ (see note)
2 tablespoons finely chopped parsley
2 teaspoons ground cumin
1 teaspoon turmeric powder
⅓ cup feta cheese, crumbled (optional)
1 tablespoon coconut oil
2 poached or fried eggs, extra, to serve
¼ avocado, to serve
handful leafy greens, to serve
Place sweet potato in a bowl and add chickpeas. Roughly mash the chickpeas into the sweet potato with a fork. Add the egg (or chia ‘egg’), parsley, cumin, turmeric and feta in bowl and combine well. To form the sweet potato cakes, use a large spoon scoop up the mixture in four equal portions to make 4 patties.
Heat oil in a medium frying pan over medium heat. Place the patties into the frypan and cook on one side until golden brown, then flip carefully, lightly pushing down with the back of the spatula. Flip them over again a few times as they slowly cook. Once both sides are golden brown and the sweet potato cakes are cooked through (they should be firm to touch), remove and serve immediately with the eggs, avocado and leafy greens.
Note: To make the chia ‘egg’, combine 1 tablespoon chia seeds and 3 tablespoons warm water. Allow the mixture to sit for 5 minutes, until a gel forms.