Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Chickpea And Sweet Potato Koftas
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- #52928
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3/4 pound sweet potato or yam
1 1/2 cup chickpeas, cooked
1 clove garlic
2 scallions, cut into 1" pieces
2 teaspoons cumin seed, lightly toasted
1 tablespoon fresh ginger root, minced
1 teaspoon salt
2 tablespoons fresh lemon juice
freshly ground black pepper, to taste
6 tablespoons unbleached flour
1 cup peas
vegetable oil or olive oil, for sauteing
directions
Peel and dice the sweet potato or yam, and cook it in boiling water until soft--about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
Stir in the flour until it is thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm or at room temperature.
cook's notes
If you use frozen chickpeas, you do not need to defrost them first.
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nutrition data
414 calories, 5 grams fat, 76 grams carbohydrates, 19 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
July 12, 2008
These are wonderful! I made mine with my blender, no problems. It did take a while though to get the batter smooth. You have to be patient and give the blender breaks so it won't overheat.
January 9, 2008
These were easy and very delicious. A nice new way to eat sweet potatoes. You MUST have food processor, a blender will not do the job. I will make these again for sure!