What am I eating this week?

September 28, 2018

This week, I've been enjoying these delicious sweet potato and chickpea patties. They are suitable for vegans and are so easy and yummy that anyone can eat them!

 

Although it looks like a potato, the sweet potato is from a different botanical family. There are over 400 varieties and they are native to Central America, being brought over to Europe by Spanish and Portuguese explorers back in the 16th century.

 

Sweet potatoes are an excellent source of carotenes (antioxidants - compounds that help protect against free radical damage), vitamins C and B6. They also contain manganese, copper, biotin, vitamin B2 and fibre. Although they are a starchy vegetable, sweet potatoes may actually help to stabilise blood sugar levels.

 

Sweet potatoes also contain compounds called oxalates. People who have a history of oxalate-containing kidney stones should avoid over-consumption of sweet potatoes.

 

Now for the recipe....

 

Take 4 medium sweet potatoes - peel, boil until soft and mash. Set aside to cool.

Then add 1 tin of drained chickpeas, 1 tbsp spice of choice ( I used a middle eastern blend called za'atar) and 3 tbsp of milled flaxseed. Mash all this together. Shape into patties and bake in a moderate oven for approximately 30 minutes, turning them halfway through cooking time.

 

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