Sweet potato and kale patties with spicy chickpea sauce

About this recipe

This is kind of a tricky two-part recipe, that requires a fair bit of work to make but tastes wonderful. It makes 12 patties and plenty of sauce. I took this recipe from Vaishali Honawar's website Holy Cow! vegan recipes.

Sweet potato and kale patties

Ingredients

• 2 large sweet potatoes
• 2 cups kale
• 1/2 cup coriander leaves
• 1 teaspoon garam masala
• 1 1/2 cups chickpea flour (or normal flour)
• 1 teaspoon grated ginger
• 1 teaspoon cayenne
• 1 teaspoon vegetable oil

Method

1. Roast sweet potatoes in 180°C oven until a knife pierced into the centre goes clearly through without any resistance (this should take ~1 hour). Peel, discard the skin, and mash the flesh.
2. Blend the kale and coriander in a blender with salt to taste. Let stand for ~15 minutes, then squeeze out any excess water.
3. Mix the kale and coriander with mashed sweet potatoes, ginger, garam masala, and cayenne. Add flour - the mixture should be firm.
4. Divide the mixture into 12 portions. Wet hands, then shape each portion into a patty of diameter ~5 cm.
5. Heat oil in a skillet. Drop each patty, right after shaping, into the skillet. Cook each side until golden brown on medium heat. Do not crowd the pan.

Spicy chickpea sauce

Ingredients

• 2 cups canned chickpeas
• 1 large onion, finely chopped
• 1/4 cup tomato paste
• 4 cloves garlic, crushed into paste
• 2.5 cm knob of ginger, grated
• 1 teaspoon cayenne
• 1/2 teaspoon turmeric
• 1 heaping tablespoon coriander powder
• 2 teaspoons garam masala
• 1 teaspoon vegetable oil
• 1/2 cup chopped coriander leaves

Method

1. Heat oil in saucepan. Add onions, and sauté until brown spots appear.
2. Add ginger and garlic, sauté until raw smell disappears.
3. Add tomato paste, coriander powder, turmeric, and cayenne. Stir well to mix. Add one or two tablespoons of water if the mixture is too dry.
4. Cook for 2-3 minutes, then add chickpeas with any boiling liquid or ~3 cups of water. Add salt to taste.
5. Mix well, and let chickpea sauce cook for ~15 minutes or until sauce has a fairly thick texture but is not dry. Use a potato masher to mash some of the chickpeas. Add garam masala and coriander leaves, stir to mix, and take off heat.
6. Spoon onto plate, arrange two patties on top, and serve hot.