Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 teaspoon / 5g)
  • 1 inch ginger, grated (about 1 tablespoon / 10g)
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (adjust to taste)
  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1 medium sweet potato, cooked and mashed (about 1 cup / 200g)
  • 1/4 cup chopped fresh cilantro (coriander)
  • 1/4 cup breadcrumbs (50g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil, for frying (30 ml)
  • 2 pounds Yukon Gold potatoes, peeled and quartered (900g)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons butter (60g)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 2 large onions, thinly sliced (about 3 cups / 450g)
  • 2 tablespoons all-purpose flour (25g)
  • 2 cups vegetable broth (480 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 teaspoon Worcestershire sauce (vegetarian version)
  • Salt and pepper to taste

Instructions:

  1. Sauté onion, garlic, and ginger in olive oil. Add spices and cook briefly. Mash chickpeas slightly, then combine with sweet potato, cilantro, breadcrumbs, and sautéed mixture. Season. Form into patties.
  2. Heat olive oil in a skillet and fry the patties until golden brown and heated through, flipping once.
  3. Boil potatoes until tender. Drain and mash with milk and butter until smooth. Season.
  4. Caramelize sliced onions in olive oil. Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth. Simmer until thickened. Stir in balsamic vinegar and Worcestershire sauce. Season.
  5. Spoon mashed potatoes onto plates. Top with chickpea patties and drizzle with onion gravy. Serve immediately.