Recipes/

Sweet potato and chickpea patties

Early childhood services OSHC
These patties are a good source of iron and vitamin C.
a stack of sweet potato and chickpea patties on a chopping board
V Vegetarian NF Nut free FS Fish and shellfish free Main meal
Ingredients
Serves
people
Method
  1. Preheat oven to 180°C.
  2. Peel and chop sweet potato into small pieces and steam for 20 minutes or until tender. Drain.
  3. Drain and rinse chickpeas.
  4. Mash sweet potato and chickpeas with lemon juice until smooth. Place in fridge to cool for 30 minutes.
  5. Combine sweet potato and chickpeas with onion, breadcrumbs and egg.
  6. Take small handfuls of mixture and roll into balls. Flatten gently to form patties.
  7. Line a baking tray with non-stick baking paper. Place patties on the lined tray.
  8. Spray patties lightly with olive oil spray.
  9. Bake in oven, turning once, for 30 minutes, or until golden.
  10. Serve with Turkish bread, lettuce, tomato and avocado.

Allergy modifications

  • 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.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Recipe tip

  • 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

Each serve provides

Benefit Children’s serves
Meat/alternatives (chickpea and egg) ½ children’s serve
Vegetables 1–1 ½ children’s serves
Grains (bread) 1 children’s serve
A good source of vitamin C -
A source of iron -
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.
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Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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