Another tasty vegan recipe to make.. also they go well together with Cherry Tomato & Lentil Couscous Salad
500g orange sweet potato (kumara), peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 brown onion, finely chopped
1/2 cup chopped fresh coriander
2 tbs nutritional yeast
2 tbs plain flour
Polenta, to coat
Olive oil spray
Cook the sweet potato in a saucepan of boiling water for 10 minutes
or until tender. Drain. Return to the pan. Mash until smooth. Transfer to a bowl.
Place in the fridge for 30 minutes to chill.
Mash the chickpeas in a bowl.
Add the chickpeas, onion, coriander, parmesan and flour to the sweet
potato and combine. Season with pepper. Divide the mixture into 10 portions and
shape each portion into a patty.
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place polenta on a plate. Press patties in nutritional yeast to coat. Place on the
lined tray. Spray with olive oil spray. Bake in oven, turning once, for
30 minutes or until golden. Divide among serving plates.
Serve with sweet chilli sauce