Sweet potato and chickpea patties
* VEGETARIAN * NUT FREE
|Ingredients||6 serves||25 serves||60 serves|
|Sweet potato (orange)||1 medium (400g)||3 medium (1.2kg)||10 medium (4kg)|
|Chickpeas (canned)||1 x 400g can||4 x 400g cans||10 x 400g cans|
|Lemon juice||2 teaspoons||2 tablespoons||100mL|
|Red onion (finely chopped)||¼ small||1 small||4 small|
|Breadcrumbs||½ cup||2 cups||5 cups|
|Olive or canola oil spray||as required||as required||as required|
|Turkish bread||½ large loaf (250g)||2 large loaves (1kg)||5 large loaves (2.5kg)|
|Lettuce (sliced)||3 leaves (20g)||½ medium head (270g)||1 medium head (540g)|
|Tomato (sliced)||1 medium||4 medium||10 medium|
|Avocado (sliced)||1 small||1 medium||4 medium|
- Preheat oven to 180°C.
- Peel and chop sweet potato into small pieces and steam for 20 minutes or until tender. Drain.
- Drain and rinse chickpeas.
- Mash sweet potato and chickpeas with lemon juice until smooth. Place in fridge to cool for 30 minutes.
- Combine sweet potato and chickpeas with onion, breadcrumbs and egg.
- Take small handfuls of mixture and roll into balls. Flatten gently to form patties.
- Line a baking tray with non-stick baking paper. Place patties on the lined tray.
- Spray patties lightly with olive oil spray.
- Bake in oven, turning once, for 30 minutes, or until golden.
- Serve with Turkish bread, lettuce, tomato and avocado.
Each serve provides
- ½ children’s serve of meat/ alternatives* (chickpeas and egg)
- 1–1 ½ children’s serves of vegetables**
- 1 children’s serve of grains*** (bread)
- A good source of vitamin C
- A source of iron
- For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water
- For a gluten/wheat free option replace breadcrumbs with a similar quantity of rice crumbs or cooked rice and serve with gluten free bread/wraps.
- For a soy free option use soy free bread crumbs and bread.
- For a milk protein free and lactose free option, ensure that the breadcrumbs and Turkish bread used do not contain milk products.
- When choosing this recipe, ensure children receive enough meat or alternatives by offering an additional ½ a serve of meat/alternatives per child at another time during the day. Options include:
- roast beef sandwiches with 15g roast beef per child
- egg sandwiches with half an egg per child
- veggie sticks with 30g hummus dip per child
- 2 falafel balls per child
* One children’s serve of lean meat, poultry, fish or alternatives is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of vegetables is equal to one serve in the Australian Dietary Guidelines.
*** One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.
Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.