Ingredients

2 1/2 tablespoons olive oil
1/2 cup chopped brown onion
6 garlic cloves, crushed
1 jalapeño pepper, seeded and finely chopped
1 3/4 cups grated sweet potato (about 300g)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup almond meal
2 1/2 tablespoons fresh lime juice
1 (400g) can unsalted chickpeas rinsed and drained
2 eggs
1 large chopped peeled avocado
1 cup chopped tomato
1/2 cup vertically sliced red onion
1/8 teaspoon ground red pepper

Method

Preheat oven to 200°C.

Heat a large frying pan over medium-high heat.

Add 1 tablespoon oil to pan and swirl to coat.

Add onion, garlic, and jalapeño to pan and sauté for 3 minutes.

Add sweet potato, 1/4 teaspoon salt, and black pepper to pan and sauté for 2 minutes.

Combine potato mixture, almond meal, 1 1/2 tablespoons juice, chickpeas, and eggs in a food processor; and pulse until chickpeas are coarsely ground.

Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty.

Return frying pan to medium-high heat and add remaining 1 1/2 tablespoons oil to pan and swirl to coat.

Add patties to pan and cook for 3 minutes or until browned.

Carefully turn patties over.

Place pan in oven and bake at 200°C for 6 minutes or until browned.

Place avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl and mix well.

Serve salsa with cakes.

 
Serves 4