Emily Stevenson

Recipe: Sweet Potato and Chickpea Patties

A hearty, satisfying meal when you want something comforting and filling. These tasty sweet potato and chickpea patties are also great to have as left overs in a salad the next day. The nutritious patties are easy to make and require minimal preparation.

This recipe makes 3-4 patties.


  • 1 tin drained chickpeas
  • 1 sweet potato, peeled, chopped into chunks and well boiled
  • 1/2 chopped red onion
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp garlic granules
  • Pinch of salt and pepper
  • Small handful of flour
  • 1-2 tbsp olive oil

To serve:

  • Wholemeal buns
  • Slices of avocado
  • Spoonful of hummus
  • Fresh spinach


  1. Boil the sweet potato for around 15min (until soft inside — check with a fork) and drain, add to a mixing bowl and also add the drained chickpeas.
  2. Use a potato masher and mash together.
  3. Use a wooden spoon to mix in the onion and herbs.
  4. Use your hands to separate the mixture into patties and lightly cover them in flour on both sides.
  5. Heat up a small frying pan with olive oil and place the patties on each side until golden brown.
  6. Serve in a wholemeal bun and top with hummus, avocado and spinach.