Chickpea Patties With Yogurt Dip

• 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

1. To make the dip, combine yogurt, cucumber and mint in a small bowl. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.

thick yogurt, cucumber, fresh mint, sweet potato, vegetable oil, white onion, clove garlic, curry paste, chickpeas, flour, breadcrumbs, sesame seeds, eggs, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/32141 (may not work)