Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 cup cooked chickpeas, mashed roughly
  • 1 small yellow onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp amchur
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp avocado oil

Instructions:

  1. Roast the cubed sweet potatoes at 400°F (200°C) for 20-25 minutes until tender.
  2. Transfer hot potatoes to a bowl and mash using a potato masher. Stir in the mashed chickpeas until a thick paste forms with some small chunks for texture.
  3. Fold in the diced onion, grated ginger, minced garlic, ground cumin, garam masala, amchur, red chili powder, salt, and black pepper.
  4. Stir in the chopped cilantro and lemon juice.
  5. Gradually add the panko breadcrumbs or oat flour until the mixture holds its shape.
  6. Form the mixture into patties and sear in avocado oil in a non-stick skillet or cast iron pan over medium heat until a mahogany-colored crust forms on both sides.