Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip

By lorik

Ingredients

• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 medium sweet potato (about 8 ounces)
• 1/2 medium yellow onion
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon fine salt
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3 tablespoons vegetable oil
• 1/2 cup plain Greek yogurt
• 1 1/2 teaspoons Sriracha hot sauce
• 1/8 teaspoon ground cumin
• 1/8 teaspoon fine salt

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

For the patties: Place the garbanzo beans in a large bowl and mash with a potato masher until all the garbanzo beans are smashed and not whole anymore. Peel the sweet potato, grate on the small holes of a box grater, and add to bowl. Grate the onion on the large holes of the box grater and add it to the bowl. Add the panko, egg, garlic, parsley, salt, cumin, and paprika and mix to combine.

Scoop the mixture out by the 1/4 cup and form into 1/2-inch-thick patties that are about 3 inches in diameter. (They will be delicate, but should hold together when pan-fried.)

Heat half of the oil a large nonstick frying pan over medium heat until shimmering. Place half of the patties and fry until golden-brown, 3 to 4 minutes per side. Remove to a plate and repeat with the remaining oil and patties. Meanwhile, make the yogurt sauce.

For the yogurt sauce: Mix all the ingredients together in a medium bowl. Taste and season as needed. Serve with the patties for dipping.

Recipe Notes
• Make burger patties. To turn these patties into larger veggie burgers, just form the mixture into 4 (1/2-cup) patties instead.

Calories 362 Fat 16.6 g (25.5%) Saturated 1.3 g (6.7%) Trans 0.1 g Carbs
42 g (14%) Fiber
9 g (36.1%) Sugars 8.7 g
Protein 13.4 g (26.8%)
Cholesterol 51.3 mg (17.1%)
Sodium 1001.2 mg (41.7%)