Sweet Potato and Kale Patties in a Spicy Chickpea Sauce

Sweet Potato Patties
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.
sweet potato patties

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. Enjoy!
Sweet Potato Patties
Sweet Potato and Kale Patties
 
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Delicious and easy sweet potato and kale patties
Author:
Recipe type: Main dish
Serves: 12 patties
Ingredients
  • 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
  • ½ cup coriander leaves
  • 1 tsp garam masala
  • 1½ cups chickpea flour
  • 1 tbsp grated ginger
  • ½ to 1 tsp cayenne
  • Salt to taste
  • 1 tbsp vegetable oil
Instructions
  1. 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.
  2. Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, salt as needed, and cayenne. Add the chickpea flour, ¼ 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.
  3. Heat the oil in a non-stick or cast-iron skillet.
  4. 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.
  5. 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.
  6. Remove the patties to a plate.
Nutrition Information
Serving size: 2 patties

Chana Masala

Spicy Chickpea Sauce
 
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A delicious chickpea sauce with Indian spices
Author:
Recipe type: Sauce
Serves: 8 servings
Ingredients
  • 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
  • ¼ 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)
  • ½ 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
  • ½ cup chopped coriander leaves
Instructions
  1. Heat the oil in a saucepan.
  2. Add the onions and saute until brown spots appear.
  3. Add the ginger and garlic and saute until the raw smell disappears.
  4. 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.
  5. 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.
  6. Mix well and let the chickpea sauce cook about 15 minutes or until the sauce has a fairly thick texture but it is not dry. Use a potato masher to mash some of the chickpeas. Add the garam masala and coriander leaves, stir to mix, and take off the heat.
  7. 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.

12 thoughts on “Sweet Potato and Kale Patties in a Spicy Chickpea Sauce

  1. Permalink  ⋅ Reply

    Priya Suresh

    October 29, 2013 at 9:35pm

    Beautifully done, who can resist to this wonderful patties..Healthy and delicious.

  2. Permalink  ⋅ Reply

    Anonymous

    November 1, 2013 at 10:09pm

    Can you tell me what kind of kale to use? I was trying to decide between black kale and green kale.

    • Permalink  ⋅ Reply

      Vaishali Honawar

      November 1, 2013 at 11:10pm

      Use either– the type of kale you use won’t make any difference to flavor or texture.

  3. Permalink  ⋅ Reply

    Cgewertz

    November 18, 2013 at 9:00pm

    Looks totally YUM, Vaishali, my daughter and I are going to cook them this week! Thank you for your wonderful blog! I stumbled across it again looking for more vegetarian recipes. And so much better to use things from a cuisine that naturally lends itself to vegetarian! So thank you. –Catherine Gewertz

    • Permalink  ⋅ Reply

      Vaishali

      November 18, 2013 at 9:03pm

      Thanks, Catherine. Hope you — and your daughter– like them!

  4. Permalink  ⋅ Reply

    roy

    December 1, 2013 at 2:53pm

    vaishali,i wrote on an old blog of yours,maybe u might not read it.so i thought i will share my thoughts here again.ur name is synonomous with one of th ebest restaurants in Pune for snacks and food in FC road.Your blogs and the pictures take me to those glorious days and I thank you for such a lovely blog.I miss all my favourite foods like ragda patties,sabudana vada,misal pav and so many more maharashtrian classics.keep on writing and making my mouth water.

    • Permalink  ⋅ Reply

      Vaishali

      December 1, 2013 at 6:42pm

      Hi Roy, thanks for your lovely email. I have great memories too of Pune and of Vaishali and Rupali, the two restaurants that sat along FC Road. You might want to check out my post on Zunka Bhakar where I wrote about some of my memories of Pune: http://holycowvegan.net/2009/07/zunka-bhakar.html

  5. Permalink  ⋅ Reply

    Fallon

    February 9, 2014 at 7:42am

    Can this be made without tge garam masala

    • Permalink  ⋅ Reply

      Vaishali

      February 9, 2014 at 2:55pm

      Yes, it won’t make a difference to the texture but it won’t taste the way it’s supposed to.

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