Our delicious sweet potato patties take centre stage in this seriously wholesome meal, which we serve with spinach, hummus and harissa paste for a spicy kick.
- You can make this gluten-free by substituting the bulgur wheat with the same quantity of quinoa. Just be sure to cook until there’s no water left before adding to the mix.
- This is a great meal-prep recipe. You can make the patties in advance and store them in the refrigerator for a few days in an airtight container (keep them separated using baking paper). Then simply bake them when you’re ready to eat!
- If you don’t have sweet potato you can use butternut squash instead. You can also use quinoa instead of bulgur wheat.
- Rose harissa paste is a spicy Tunisian chilli paste which is now available in most supermarkets. You can also substitute this for a different chilli paste or sauce.
- 500g (17.6oz) sweet potato
- 100g (3.5oz) bulgur wheat (or quinoa for gf option)
- 300ml (10.1fl.oz) vegetable stock
- 1 x 400g (14.1oz) tin of chickpeas, drained + rinsed
- 1/2 red onion, peeled + finely chopped
- 2 garlic cloves, peeled + finely chopped
- 1 large handful of coriander, chopped
- 1/2 tbsp smoked paprika
- 2 tsp ground cumin
- salt + pepper
- 500g (17.6oz) baby spinach
- hummus, for serving
- 5 tbsp rose harissa paste, optional
- Preheat the oven to 200°C fan / 425°F.
- 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.
- 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.
- Use a fork to mash the chickpeas in a large mixing bowl until mostly broken down. Peel roasted potatoes and add them to the bowl along with the cooked bulgur wheat, red onion, garlic, coriander, smoked paprika, ground cumin and generous pinches of salt and pepper.
- 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.
- Roast for 30-40 minutes, turning carefully halfway through. Give the sweet potato patties 3-4 minutes to harden when they come out of the oven before removing them from the tray
- While they harden, add the spinach to a pan on a medium heat and cook until wilted. Serve the spinach with the sweet potato patties, a generous helping of hummus and a tablespoon of rose harissa paste.