|1||small sweet potato|
|2 tbsp||chickpeas — unsalted tinned chickpeas|
|2 tbsp||rice cereal|
|coconut oil — for cooking|
Peel and chop the sweet potato into 1-inch pieces and boil for 15 minutes or until soft.
Add the chickpeas, milk, egg and rice cereal and puree until smooth.
On medium heat, melt 1 tablespoon of coconut oil.
When the oil is hot add one heaped tablespoon of the purée into the oil and flatten slightly.
Cook on each side for 2.5 minutes until brown.
If they start to stick to the pan, add more oil.
Serve with coconut yoghurt (optional).