Thai Sweet Potato & Chickpea Patties

I absolutely love having friends over for dinner, it’s probably one of my most favourite things to do. I was lucky to have my favourite pair of sisters around to our apartment for dinner over the weekend, both of them being vegetarian.

My mum is also a vego (as well as being a rockstar cook) so I grew up eating a lot of yummy vegetarian meals. For my mum’s birthday last year I complied all of her favourite recipes which I typed up and printed out to make her very own recipe book.

As such, I happen to have access to all of my mums amazing recipes on my laptop. Which is where I found this yummy little pearler. She has made it for the family before but with tuna instead of chickpeas (she’s one of those vegetarians that still eats seafood, which I don’t get. Don’t fish don’t have feelings too?). Anyway, mum had a note on her recipe that said that you can replace the tuna with chickpeas to make it suitable for vegos, so that is just what I did. And it was ever so yummy! Feel free to try either version, or come up with something else to substitute!


Thai Sweet Potato & Chickpea Patties
Serves 6
  • 1 red onion, finely chopped
  • 3 cloves garlic, crushed or chopped finely
  • 2 teaspoons fresh ginger, grated
  • 1/2 bunch fresh coriander (plus extra for garnish)
  • 2 gold sweet potatoes, steamed and well mashed (alternatively pumpkin)
  • 400g tin chickpeas, mashed (alternatively tuna in spring water, drained and flaked)
  • 2 tablespoons sweet chilli sauce (plus extra for serving)
  • A few shakes of garam masala
  • 1 egg yolk
  • Flour and extra garam masala
  • Olive oil, for frying
  1. Combine onion, garlic, ginger and ¾ of the coriander in a large bowl
  2. Add potatoes and stir to combine
  3. Add tuna and combine
  4. Then add sauce, spice and egg yolk and mix
  5. Form into balls using salad spoon and toss in flour seasoned with extra garam masala
  6. Refrigerate or freeze 10 – 15minutes
  7. Shallow fry in olive oil
  8. Serve on a bed of salad with sweet chilli sauce and coriander to garnish


Eleanor x