Before I dive into today's recipe, a quick word about Diwali which is right around the corner (this weekend, in fact). If you're looking for some delicious and dairy-free sweets to make yours a little more special, don't miss the collection of vegan Diwali sweets from Holy Cow!'s archives. These are tried and tested recipes that I've made in my kitchen for years now and trust me, no one ever misses the dairy.
And now, here's the story behind these Sweet Potato and Kale Patties in a Spicy Chickpea Sauce that I have cooked up for you today.
I am a huge-- HUGE-- fan of Ragda Pattice, that incredible snack food straight from the streets of my colorful hometown of Mumbai. You can find my recipe for Ragda Pattice here but to sum up briefly, these are gorgeously golden patties made of mashed potatoes that are served up in a white-pea sauce with all sorts of garnishes, including onions, coriander leaves, sev, and whatnot.
Ragda Pattice is a reasonably healthy dish-- and oh, how I wish I could eat potatoes for every meal-- but I wanted to make a healthier version that I could eat without a care in the world. That's when I thought up my Sweet Potato and Kale Patties in a Spicy Chickpea Sauce.
As is obvious, I subbed the potatoes in this recipe with sweet potatoes which are less starchy and far more nutritious. To add to the healthfulness I threw in handfuls of kale. And then, to accompany these patties, I made a spicy chickpea sauce. The hot and sour sauce is just perfect with the sweet potatoes and the slightly bitter kale. Talk of yin and yang.
This is a terrifically healthy recipe with tons of protein, fiber, Vitamins A and C, and a lot more per serving. Don't forget to look at the nutrition labels after each recipe and you'll be doing cartwheels, like I did.
Sweet Potato and Kale Patties
(Makes 12 patties or 6 servings)
2 large sweet potatoes, roasted in a 350-degree F oven until a knife pierced in the center goes cleanly through without any resistance.It took about an hour in my oven. Peel the sweet potatoes, discard the skins, and mash the flesh. You should have approximately two cups.
2 cups kale
1/2 cup coriander leaves
1 tsp garam masala
1 1/2 cups chickpea flour
1 tbsp grated ginger
1/2 to 1 tsp cayenne
Salt to taste
1 tbsp vegetable oil
Chop the kale and coriander in a food processor along with some salt. Let it stand about 15 minutes, then squeeze out any excess water.
Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, salt as needed, and cayenne. Add the chickpea flour, 1/4 cup at a time, until the sweet potato mixture is firm enough to form patties. It will still be pretty soft, but it's ready when a ball formed by rolling the mixture between your palms remains firm.
Heat the oil in a non-stick or cast-iron skillet.
To form the patties, divide the mixture into 12 portions. Wet the palms of your hands with some water and shape each portion into a flat, round patty about 2 inches across.
Drop each patty, right after you shape it, into the skillet. Cook each side until golden-brown, on medium heat. Do not crowd the pan. You might have to do this in batches.
Remove the patties to a plate.
Here's the nutrition information per patty. I would serve two patties per person. Stay tuned for the sauce recipe after:
Spicy Chickpea Sauce
(Makes six servings)
1 cup dry chickpeas, rinsed, picked over, then soaked for a few hours or overnight. Boil the chickpeas in a pressure cooker or on the stovetop until they are really tender. (You can substitute with 2 cups of canned chickpeas)
1 large onion, finely chopped
1/4 cup tomato paste
4 cloves of garlic, crushed into a paste
1-inch knob of ginger, grated
1 tsp cayenne or paprika (if you want less heat)
1/2 tsp turmeric
1 heaping tbsp of coriander powder
2 tsp garam masala or, if you have it, you can use chana masala. If you're using store-bought test for heat because some store-bought masalas can be very hot. If they are, you might want to cut down on the amount of cayenne.
Salt to taste
1 tsp vegetable oil
1/2 cup chopped coriander leaves
Heat the oil in a saucepan.
Add the onions and saute until brown spots appear.
Add the ginger and garlic and saute until the raw smell disappears.
Add the tomato paste, coriander powder, cayenne and turmeric. Stir well to mix. Add a tablespoon or two of water if the mixture is too dry.
Cook the tomato paste for 2-3 minutes, then add the chickpeas with any boiling liquid or about 3 cups of water. Add salt to taste.
Mix well and let the chickpea sauce cook about 15 minutes or until the sauce has a fairly thick texture. Add the garam masala and coriander leaves, stir to mix, and take off the heat.
Spoon the sauce into a plate, arrange two of the patties on top, and serve hot with some chopped raw onion and sliced lemons, if desired.
Nutrition info for Chickpea Sauce:
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Read The Full Article: