How to make chickpea and sweet potato cakes recipe

Chickpea and sweet potato cakes with mixed leaves

Sweet and aromatic in flavour, these cakes can be enjoyed with a salad and a relish of your choice.


Makes 4


  • 200-250g tinned organic chickpeas drained and rinsed
  • 1 medium-sized sweet potato (approximately 150g), peeled and then grated
  • A handful of fresh coriander, chopped
  • Juice of ½ lime
  • 50g buckwheat flour
  • 1 tsp ground smoked paprika
  • 1 tsp ground cayenne pepper
  • 1 tbsp coconut oil
  • Freshly ground rock salt
  • Freshly ground black pepper


  1. Preheat the oven to 200c / 180c fan.
  2. Add the chickpeas, sweet potato, coriander and lime juice to a food processor and blend until smooth. Then add the buckwheat flour, smoked paprika, cayenne pepper and freshly ground rock salt and pepper, and blend until combined.
  3. Divide the mixture into 4 portions and shape into patties.
  4. Heat a non-stick frying pan on a medium heat, add the coconut oil, then carefully add the patties and fry for 2 minutes on each side.
  5. Transfer the patties to a baking tray and place in the oven for 10 minutes, or until the center is piping hot.