400 gm canned chickpeas, rinsed and drained well
35 gm (¼ cup) plain flour
1½ tsp each ground cumin and ground coriander
½ tsp ground cardamom
For frying: olive oil
Raita
1 Lebanese cucumber, peeled and coarsely grated
140 gm (½ cup) thick natural yoghurt
1 clove garlic, crushed
Bean and mint salad
400 gm baby green beans, thinly sliced diagonally
1 cup (loosely packed) round mint leaves
50 gm sprouts, such as broccoli or snow pea sprouts
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
Cook sweet potato in boiling salted water for 10 minutes or until tender. Drain well. Using a potato ricer or masher, mash until smooth, add chickpeas, flour and spices and season to taste with sea salt and freshly ground black pepper. Mould ¼-cupfuls of potato mixture into rounds and place on a tray. Heat 2 tbsp olive oil in a large frying pan over medium heat and cook cakes (flattening slightly with a spatula) for 3 minutes on each side or until golden. Keep warm.
For raita, combine ingredients and season to taste.
For bean and mint salad, blanch beans in boiling salted water. Drain well and place in a bowl. Add mint and sprouts, drizzle with oil and lemon juice and season to taste. Serve cakes with raita and bean and mint salad.
From www.gourmettraveller.com.au
http://www.gourmettraveller.com.au/recipes/recipe-search/fast/2007/9/chickpea-and-sweet-potato-cakes-with-green-bean-and-mint-salad/
