Sweet Potato and Chickpea Cakes with Avocado Salsa

By jodieg

Ingredients

• 2 1/2 tablespoons olive oil, divided
• 1/2 cup chopped yellow onion
• 6 garlic cloves, crushed
• 1 jalapeño pepper, seeded and minced
• 1 3/4 cups grated sweet potato (about 8 ounces)
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup panko (Japanese breadcrumbs)
• 2 1/2 tablespoons fresh lime juice, divided
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 large egg
• 1 cup chopped peeled avocado
• 1 cup chopped tomato
• 1/2 cup vertically sliced red onion
• 1/8 teaspoon ground red pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, 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 pan in oven; bake at 400° for 6 minutes or until browned.
3. Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss. Serve salsa with cakes.