Sweet Potato and Chickpea Patties

These patties are crisp at the edge, soft in the middle, and sturdy enough to tuck into a lunchbox. Chickpea flour binds the mixture and adds a gently nutty flavour without breadcrumbs.

Ingredients

• 500 g sweet potatoes, peeled and cut into chunks
• 1 x 400 g tin chickpeas, drained and rinsed
• 3 tablespoons chickpea flour
• 2 spring onions, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• A small handful of coriander or parsley, chopped
• 2 tablespoons olive oil
• 150 g plain yoghurt
• Finely grated zest and juice of 1/2 lemon

Method

Steam or boil the sweet potatoes until tender, then drain very well. Leave them to release steam for five minutes before mashing.

Roughly crush the chickpeas so some remain whole. Mix them with the sweet potato, chickpea flour, spring onions, spices, herbs, and a generous pinch of salt. Shape into eight patties and chill for 20 minutes.

Mix the yoghurt with the lemon zest, a squeeze of juice, and a pinch of salt.

Heat the oil in a non-stick frying pan over medium heat. Cook the patties for four to five minutes on each side, turning carefully, until browned and hot through. Serve with the lemon yoghurt and salad leaves.

Gluten-free note

The ingredients are naturally gluten-free, but check the labels on spices and chickpea flour if you need to avoid cross-contact.