Healthy and yummy sweet potato and kale patties dunked in a chunky, spicy chickpea sauce flavored with tomatoes, turmeric, ginger and garlic. Vegan, gluten-free, soy-free, nut-free.
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 Ragda Pattice 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.
More vegan Indian snacks
Sweet Potato and Kale Patties
- 2 large sweet potatoes
- 2 cups kale
- ½ cup cilantro
- 1 teaspoon garam masala
- 1 ½ cups chickpea flour
- 1 tablespoon grated ginger
- ½ teaspoon cayenne
- Salt to taste
- 1 tablespoon vegetable oil
- Roast the sweet potatoes 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.
- 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, 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.
- 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.
Spicy Chickpea Sauce
- 3 cups chickpeas (cooked or canned)
- 1 large onion (finely chopped)
- ¼ cup tomato paste
- 1 tablespoon ginger garlic paste
- 1 teaspoon cayenne (or paprika for less heat)
- ½ teaspoon turmeric
- 1 tablespoon coriander powder
- 2 teaspoon garam masala (or chana masala)
- Salt to taste
- 1 teaspoon vegetable oil
- 2 tablespoon cilantro (chopped)
- 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 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.
- 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.