BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SWEET POTATO GARBANZO CAKE

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This one came out of our Culinary Basics class this season. We all loved it and are making them again in our March Dinner Show 2013. They are easy to do ahead and even freeze, and fry right from the freezer. They are very good with oven roasted diced sweet potato, however boiled and diced sweet potato may be substituted.   This is a complete protein thanks to the nuts and garbanzo beans, so stands in for vegetarian dish, too. We have made it with the feta cheese inside the cake and as a garnish after cooking, or both. All good.

Ingredients:

  • 1 sweet potato, peeled, diced, 1/2 inch, small dice (approximately 1/2 pound)

  • EVOO to coat potatoes for roasting
  • Salt pepper and coriander to taste for roasting
  • 1/2 pound cooked (or canned, rinsed) garbanzo beans (chic peas), mashed or pulsed in food prcessor
  • 1 each small  red bell pepper, 1/4 cup diced
  • 2 shallots, minced (1/4 cup)
  • 3 tablespoons parsley, minced, blotted dry
  • 1 stalk celery (1/4 cup) peeled of strings and small dice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon garlic pasted
  • 1/4 cup mayonnaise (plus more if needed to bind, alternating with EVOO)
  • 1-2 tablespoons EVOO
  • as needed salt, pepper, coriander to adjust final flavor

    For breading:

  • 1/2 cup pecans, finely chopped
  • 1/2 cup panko
  • 1 cup flour
  • 1 egg, plus 1 tablespoon water for egg wash

    1/4-1/2 cup feta cheese, for garnish

Method:

To prepare potatoes, toss dried sweet potato in 1 tablespooon EVOO and season with salt, pepper and coriander lightly; roast at 375ºF for 20 minutes or until tender. Remove and cool.

Meantime combine remaining  garbanso beans, pepper, parsley, celery in large bowl and toss to combine. Rough mash half the cooled sweet potatoes, and leave some diced.  Add to the garbanzo mixture. Add garlic and seasonings. Alternate the the mayonnaise and  EVOO for binding. (NOTE, you may not use it all) 

When mixture holds it shape, divide ino 4-6 equal portions  ( or scoop into balls using #20 scoop, and form each into a patty).  Follow breading procedure to coat the outside of the patties with nuts. Chill for 20 minutes before frying, or freeze on cookie sheet individually before bagging for later use.

At service, heat about 1/2 inch EVOO or other vegetable oil in saute pan over medium high heat. If nuts brown too quickly, reduce heat, or remove to cookie sheet and finish in 375ºF oven 7-10 minutes or until hot inside. (Note frozen patties will take longer in the oven.)






TO RECIPES

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