I came up with this little beauty of a recipe out of necessity. As they say necessity is the mother of invention! My hubby has now been prescribed a fairly restrictive diet for the next number of months which basically excludes a lot of common foods. Since we were out at a hockey tourament this weekend he needed something quick, filling and tasty to snack on. This is based on one of Tabitha’s recipes – sweet potato chickpea cakes, just adapted.
1 sweet potato (medium sized), peeled and cubed
1 medium potato, cubed
1 can chickpeas, rinsed
2 handfuls of torn spinach or other vegetable
2 tbsp ground flaxseed mixed with 4 tbsp of water (let it thicken for 5 minutes)
2 tbsp sunflower seeds
2 tbsp sunflower seed butter
1 tsp each garlic power, curry powder, onion powder and tumeric
Salt and pepper
1. Heat sweet potatoes and potatoes in the microwave, covered (add a splash of water) until softened (about 8-9 minutes). Add chickpeas and spinach and microwave for another minute to soften. Meanwhile start preparing the flaxseed egg replacer in a small bowl. Let stand until thickened.
2. Mash together either with a potato masher or an immersion blender.
3. Add the remaining ingredients and stir well to combine.
4. Preheat oven to 350 and cover a baking sheet with parchment paper. Using a small ice cream scoop portion out potato mixture on baking pan. Flatten slightly with a fork and spray with oil.
5. Bake in preheated oven for ~30 minutes or until browned slightly. Enjoy!
…Could also be fried in an oiled pan for a delicious treat as well….