Start by peeling the sweet potatoes and cutting them into 3 pieces. Boil in a large pot until tender. Remove from heat and drain. Set aside to cool. Note: you can do this the day before. Store in a pyrex and keep in the fridge until ready to use.
In a small pan over medium-low heat sauté the shallots with a splash of olive oil a pinch of salt until they start to brown.
After rinsing the garbanzo beans place them in a large mixing bowl along with the sweet potatoes and mash them together until well combined.
Add the shallots, Mushroom Immunity blend powder and remainder of the ingredients (except for the olive oil) into the bowl and mix to combine.
Heat up the olive oil in a large pan over medium heat. Scoop the mixture out using a tablespoon, flatten and form into a patty in your palm then gently place on the pan. You can cook up to 4 patties at a time. Fry for 5 minutes per side or until golden brown. Place patties on a paper towel-lined plate and repeat.
Serve over a salad or garnish with parsley and eat them on their own with your favourite dipping sauce.
Enjoy your delicious Sweet Potato and Chickpea fritters with Mushroom Immunity!
