Chickpea Patties With Yogurt Dip - cooking recipe

Ingredients

3/4 cup thick yogurt
1 None small cucumber, chopped
2 tbsp chopped fresh mint
10.5 oz sweet potato, peeled, chopped
2 tsp vegetable oil, plus extra to shallow-fry
1 None small white onion, finely chopped
1 clove garlic, minced
1/4 cup mild curry paste
1 (28 oz) can chickpeas, rinsed
1/3 cup all-purpose flour
1 1/4 cups dried breadcrumbs
2 tbsp sesame seeds
2 None large eggs, lightly beaten
None None mixed greens, to serve

Preparation

To make the dip, combine yogurt, cucumber and mint in a small bowl. Set aside.
To make the patties, pierce sweet potato all over with a fork. Place in a microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH (100%) for 3 mins, or until tender.
Heat oil in a small frying pan over medium heat. Cook onion for 5 mins, or until soft. Add garlic and curry paste. Cook for 1 min, or until fragrant. Transfer to a food processor along with chickpeas. Process until combined. Transfer to a large bowl and add sweet potato. Mash with a fork. Season.
Shape into 8 patties, each about 3/4 inch thick. Dust lightly with flour, shaking off excess. Combine breadcrumbs and sesame seeds. Dip each patty into egg then breadcrumb mixture. Place on a plate, cover with plastic wrap and chill for 15 mins.
Heat extra oil in a large frying pan over medium-high heat. Cook patties, in 2 batches, for 1-2 mins per side, or until golden brown. Drain on paper towels. Serve with yogurt dip and salad.