sweet potato patties

🥘 Ingredients

• sweet potato 500 g
• bulgur wheat 100 g
• vegetable stock 300 ml
• rinsed chickpeas 400 g
• roasted potatoes
• finely chopped red onion ½
• chopped garlic cloves 2
• chopped coriander 1 handful
• smoked paprika ½ tbsp
• ground cumin 2 tsp
• salt
• pepper
• spinach 500 g
• hummus
• rose harissa paste 1 tbsp

1. 1

   Preheat the oven to 425°F.
2. 2

   Pierce each sweet potato once with a fork, then add to a tray and roast for 35-45 minutes or until soft all the way through.
3. 3

   Add the bulgur wheat to a saucepan , cover with the vegetable stock , bring to a boil then simmer for 10-12 minutes or until cooked, then transfer to a plate and leave to one side to cool. Note: make sure you cook the bulgur wheat until all the water has evaporated otherwise the mixture might be too wet.
4. 4

   Use a fork to mash the rinsed chickpeas in a large mixing bowl until mostly broken down.
5. 5

   Peel roasted potatoes and add them to the bowl along with the cooked bulgur wheat, finely chopped red onion , chopped garlic cloves , chopped coriander , smoked paprika , ground cumin and generous pinches of salt and pepper .
6. 6

   Give everything a good mix until all the ingredients have combined, then grab a small handful and shape into a round patty. Transfer to a large baking tray lined with baking paper . Repeat until you've created 10 evenly-sized patties.
7. 7

   Roast for 30-40 minutes at 425°F, turning carefully halfway through.
8. 8

   Give the sweet potato patties 3-4 minutes to harden when they come out of the oven before removing them from the tray
9. 9

   While they harden, add the spinach to a pan on a medium heat and cook until wilted.
10. 10

    Serve the spinach with the sweet potato patties, a generous helping of hummus and rose harissa paste .