Boil sweet potato until tender
Place lentils a pan full of water and cook until tender
Gently warm chickpeas on a low heat
Finely diced Spanish onion and sautée on a low heat until they soften and become clear. Add minced garlic and cook on low heat for one minute. Set aside.
Place chickpeas, lentils and sweet potato in a large bowl and mash until mixed well together. Add onions and garlic mixture, and dried basil.
Add egg and cornflower and mix well.
Cover and chill in refrigerator for 30 mins.
Scoop out mixture into lightly-greased aluminum tray or baking dish and bake for 20 mins at 180 degrees Celsius or gently fry for 5 minutes each side.
Great served with sliced avocado & homemade salsa and a side salad.
Makes 2 large patties or 3 medium sized ones.
I served it with 1/4 sliced avocado and a homemade salsa (diced cucumber, tomato, Spanish onion, coriander and lime juice) and a side salad (raw baby spinach, mushroom, cucumber, carrot, Sundried tomato and feta - leave out the feta for Vegan-friendly).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 140 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 105.8mg||33 %|
|Sodium 98.2mg||3 %|
|Potassium 1391.6mg||37 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 24.6g||98 %|
|Sugars, other 75.5g|
|Protein 29g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 643
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