I have a friend who has been plagued with inflammatory issues most of her life. She had just embarked on an anti-inflammatory diet shortly before I invited her over for drinks and snacks. So trying to be a good host I looked up foods that are considered anti-inflammatory so I could make a snack or two that my friend could eat.
Here’s some information about anti-inflammatory foods from Harvard Health. And below is a partial list of foods I found that claim to be anti-inflammatory. You can access the full list at Rosemary Ferguson.
These anti-inflammatory foods are quite common and most that I incorporate into my recipes and meals already.
I find it interesting that this list labels beans as “pulses.” More info on pulses in a newsletter I sent a few months ago. Newsletter.
Once I found chickpeas and sweet potatoes on the list I was good to go towards creating a nice snack for my friend.
Sautéing sweet potato with onions, garlic, and peppers.
Fritters cooking away.
Browned and ready to eat!
I served the fritters with an avocado sauce that can be found in Salmon Rolls.
The recipe was a hit! I made these fritters small for snacking, but you could make them bigger to eat like a burger. Super vegetarian meal or serve as appetizers, a side dish to meat, fish, or chicken, or as a snack. I found the fritters paired nicely with salmon.
Sweet Potato and Chickpea Cakes
Ingredients
- 2 tablespoons olive oil, divided
- ½ cup chopped onion (I used white)
- 4 large garlic cloves, minced
- 1 small jalapeño pepper, seeded and chopped small
- 2 cups grated sweet potato
- kosher salt and fresh ground pepper
- ½ cup Panko
- 1 1/2 tablespoons fresh lime juice, divided
- 1 (15.5 ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 egg
Instructions
- Heat 1 tablespoon oil to a large skillet over medium-high heat and swirl to coat. Add onion, garlic, and jalapeño to pan; sauté a few minutes.
- Add sweet potato, 1/4 teaspoon salt, and pepper to pan; sauté a few more minutes.
- Combine potato mixture, Panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground.
- Divide mixture into equal portions, shaping each into a patty of your desired size, OR with a cookie scoop, dip into mixture to create cookie size patties.
- Return skillet to medium-high heat. Add remaining oil to pan. Add patties to the pan, flattening mixture from cookie scoop; cook 3 or so minutes until browned. Carefully turn patties over and continue cooking until the bottom is browned.
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