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Sweet Potato Chickpea Cakes with Creamy Kalbi Sauce Dip
Jennifer Katz RDN LDN CC
Prep Time
15
minutes
mins
Total Time
30
minutes
mins
12
For cakes:
1 ½
cups
sweet potato
,
steamed and mashed
1 14 1/2-
ounce
can chickpeas
,
drained
3
tablespoons
chickpea flour
⅓
cup
rolled oats
¼
cup
Lucky Foods Kalbi Sauce
1
scallion
,
chopped
½
teaspoon
garlic powder
1
teaspoon
salt
¼
teaspoon
pepper
For Kalbi Sauce creamy dip:
½
cup
raw cashews
,
soaked 1 hour
¼
cup
Lucky Foods Kalbi Sauce
¼
cup
water
2
tablespoons
lime juice
1
pinch
cayenne pepper
¼
teaspoon
salt
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Place all ingredients in a food processor. Pulse until mixture is blended but chickpeas still have some texture.
Use a small scoop or spoon to shape cakes with about 2 tablespoons of mixture. Arrange on prepared baking sheet.
Bake 20 minutes, until lightly browned.
While cakes are baking, prepare dip. Place all dip ingredients in a blender and blend until smooth.
I hope you'll try this recipe!
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@freshbalancenutrition
or tag
#freshbalancenutrition
!