1 large sweet potato (about 300g)
2 medium potatoes or swedes (about 200g worth)
400g can of chickpeas, washed and drained
2 eggs, whisked
2 large spring onions, chopped
1 tablespoon of sweet chili sauce* (optional)
1 tablespoon of lemon juice
1 teaspoon cumin
1 tablespoon of chopped coriander or parsley
Grainy Bread rolls and salad to serve
Peel and chop sweet potato, swede and/or potatoes. Steam until tender. Mash (by hand or in a food processor) sweet potato, swede and/or potato together with chickpea until well combined and to desired texture (I like mine with a few chunks). Mix through lemon juice, cumin, sweet chili sauce and spring onions. Ensuring the mixture is not too hot (or the egg will cook), fold through the eggs and coriander or parsley.
Divide the mixture into 4 large or 6 small balls and press into a patty shape. If time permits, leave in the fridge for 20mins to help them hold their shape.
Preheat a fry pan on medium heat and spray lightly with oil. Place patties in the fry pan for 3 - 4 mins on each side or until golden. Take care turning the patties, as the do fall apart if you are not gentle.
Serve on a grainy role with your favourite salad