This recipe comes via my dear friend Amanda’s suggestion.  She described how she made sweet potato patties, and I stole the notion, then made up my own recipe.  The verdict?  Pretty damn good.


1 large sweet potato
1 can organic chick peas
1 cup organic pearl barley
1 tsp chili powder (you could use fresh chillies, I just didn’t have any)
1/2 tsp ground coriander
1/2 tsp cumin
2 tsp mustard seeds

Wrap the sweet potato in aluminium foil, and bake in a 200 C oven for about half an hour.  Remove and allow to cool.  Meanwhile, boil pearl barley in water until soft.  Unwrap foil and peel skin from sweet potato- it should fall away easily.  If it doesn’t, it needs to cook longer.  Chop unpeeled sweet potato into pieces, then place in a bowl.  Add drained can of chick peas, drained cooked pearl barley, chili powder, coriander, cumin and mustard seeds.  Mash until no whole chick peas remain and ingredients are well combined.

Take a small handful of the mixture, roll together, then flatten into a patty.  Shallow fry in a pan with a small amount of olive oil.

Serve either as a burger, an open sandwich, or with vegetables.

I am going to attempt to freeze uncooked patties, so I’ll let you know how it goes.

3 Responses

  1. I am so cooking this during the week … even have dried chick peas I can soak over night and use for it … thanks so much for posting this !!

  2. Very welcome! The beautiful thing is that they are highly nutritious, very filling, yummy, easy and cheap. What a combination!

Leave a Reply

Your email address will not be published. Required fields are marked *