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Sweet potato and chickpea cakes

Serves 4, makes 8-10 cakes

• 3 sweet potatoes
• 1 carrot
• 1 tin of chickpeas
• 1 red onion
• A pinch of dried chilli flakes
• Juice of 1 lemon
• 2 tablespoons olive oil
• A handful of breadcrumbs
• A handful of chopped parsley
• 1 tsp toasted coriander seeds, ground
• salt and pepper
• 1 whole egg

Preheat your oven to 180C Drain the chickpeas and in a large bowl mash them with a potato masher. Don’t squish them to a puree, that’s not what you want. You are looking for a textured mush, with lumps here and there. Peel and grate in the sweet potato and carrot. Finely chop the onion and add this to the bowl, along with all the other ingredients. Mix everything together – this is best done with your hands. Line a baking sheet with greaseproof, rubbing a little oil on it. (If you rub oil on the tray, then push the greaseproof down onto it, it’ll stick quite happily). Take a handful of the mixture, about the size of a Clementine, and roll it in your hand until you form a ball. Squish it down to about a centimetre thick. It doesn’t matter if there are little bits sticking out – these will become lovely and crispy as they cook Place the cakes on the baking sheet. When you’ve done all of them, you can either pop them in the fridge to firm up a bit, or stick them straight in the oven. They’ll take around 25 minutes to cook.

The recipe is from Will … theboydonefood.blogspot.com

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