Tuesday, 10 August 2010
This recipe comes from Annette Sym's new book "Symply Too Good To Be True 6"
500g sweet potato
2 x 400g cans chickpeas
1 egg white
1 tsp crushed garlic
2 tsp green curry paste
1 tsp cumin
1 tsp reduced-salt vegetable stock powder
2 Tbls fresh basil
1 cup dried breadcrumbs
1/2 cup finely chopped onion
Peel and dice sweet potato, microwave for 10 minutes, drain and mash.
Drain and rinse chickpeas. Add half the chickpeas and egg white in a food processor and process until smooth.
Add sweet potato, garlic, green curry paste, cumin and stock powder, process until smooth.
Put in large bowl and add basil, breadcrumbs, onion and remaining chickpeas, combine well and add pepper to taste.
Divide mixture into 6 patties using your hands to shape each patty.
Spray frying pan with oil and cook patty for 3 minutes each side.
Serve with salad.
mmmmm what a yummy dinner.