Apparently I’m on a garbanzo kick!!  Last week I featured falafel…this week it’s cakes!  These veggie-forward cakes are a great alternative to meat burgers.  They’re packed full of vits & minerals (from the sweet potatoes) AND protein (from the garbanzos).  Eat ’em up straight or in burger buns!

Ingredients

• 1 c (14.5 oz) garbanzo beans, rinsed & drained
• 1 c cooked, mashed sweet potato*
• 1/2 c oats
• 1/2 onion, finely diced
• 1/2 c minced fresh parsley
• 2 eggs, beaten
• 1 t ground cumin
• 3/4 t salt
• 1/4 t ground pepper
• 1/4 – 1/2 c coconut oil or vegetable oil, for frying

Place garbanzos in a large bowl & mash with a fork (or briefly chop in food processor). Add sweet potato, oats, onion, parsley, eggs, cumin, salt & pepper & stir to combine. Let mixture rest for 15 min in the fridge to firm up.

Heat oil over med-high heat in frying pan. Scoop a heaping T of batter into the skillet & press down lightly with a spatula to flatten. Continue with remaining batter being careful not to overcrowd the pan.

Cook cakes for 2-3 min, or until golden brown (don’t flip too soon or they’ll fall apart). Flip cakes & cook for an additional 2 min. Transfer to a paper towel-lined baking sheet or plate.

If necessary, add more oil & continue frying the remaining batter.

Serve with salad greens or on hamburger buns. So tasty!

NOTES:

*To bake sweet potatoes: Preheat oven to 425 deg. Prick potato all over with a fork. Place potato on a foil-covered baking sheet & bake for 45-60 min or until a knife easily slides into potato. Cool, remove the skin & mash with a fork.

Adapted from Run Fast. Cook Fast. Eat Slow.