Low Fat Sweet Potato and Chickpea Cakes (Vegetarian Too!)

"I-N-S-P-I-R-E-D by magazines I do read, This recipe makes for a TERRIFIC feed! Served with chilli, this recipe is SO me! HOPE a review we soon do see!"
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:




  • PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
  • COOK until done (About 25 minutes).
  • Finely DICE shallot and coriander.
  • DRAIN canned chickpeas and MASH in bowl.
  • COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
  • SCOOP out cooked sweet potato and MASH.
  • ADD to chikpeas, shallot and corainder and blend thoroughly.
  • BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
  • Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
  • PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
  • BAKE 30 to 35 minutes.
  • NOTE: Can use fat-free cooking spray.
  • NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
  • Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
  • If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
  • NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
  • NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
  • NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
  • ENJOY!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. justcallmetoni
    Though I have recently switched to the WW Flex program, I still try and focus my choices to reflect those foods on the Core list. These were a perfect light meal paired with a spinach salad. I added about 1/4 teaspoon of garlic powder and served them with non-fat sour cream mixed with chilis and more cilantro. Easy to prepare and the leftovers will heat in a jiffy. Thanks!


<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
View Full Profile

Find More Recipes