Description
A unique vegetarian main dish that will spice up your fall veggie routine.
Ingredients
- 1 Tablespoon Olive Oil
- ½ whole Medium Onion, Chopped
- 1 whole Jalapeño, Minced
- ½ teaspoons Garlic Powder
- ¼ teaspoons Salt (or More To Taste)
- ½ teaspoons Black Pepper
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- 2 cups Grated Sweet Potato
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- 2 Tablespoons Lime Juice
- ¾ cups Breadcrumbs
- 1 whole Large Egg
Preparation
1. Preheat oven to 400 F. Line a baking sheet with parchment paper or spray with cooking spray.
2. Heat oil in large skillet over medium-high heat. Saute onion and jalapeño for 3 minutes. Add garlic powder, salt, black pepper, cumin, and chili powder. Saute for 30 seconds to 1 minute, until spices are fragrant but not burning. Add sweet potato and saute 2 minutes more.
3. Put sweet potato mixture and remaining ingredients in a food processor. Pulse just until combined. Divide mixture into equal portions (should make 4-6 fritters), shaping into 4-inch round patties that are about ½ inch thick. Place on prepared baking sheet.
4. Bake at 400 F for 10-15 minutes or until browned and set in the middle. Remove from oven and serve with salsa and guacamole.
Adapted from Cooking Light.
