This recipe is inspired from my time living in Dubai + combines all the flavours I love.
A good quality shop bought hummus can be used to serve alongside the patties or you can check out my quick easy hummus recipe.
These patties are spiced with sumac which is a wonderful almost citrus spice.
INGREDIENTS
1 large sweet potato
1 tin chickpeas drained
Coriander chopped coarsely
1 Egg beaten
Flour to bind
Sumac
To serve
Salad: Baby gem, radish, cucumber, tomato
Hummus
Lemon
Olive Oil
Step 1: Preparation
Preheat the oven to 180c. Line a baking sheet with parchment or silicon paper.
Step 2: Wrap
Wrap the sweet potatoes in foil and roast until tender. This is a good job to do if you have the oven on for something else e.g you are cooking tea.
Step 3: Scoop
Once the potatoes are cooked, scoop out the middle and pop into a large mixing bowl. Add the drained chickpeas, beaten egg, a good shake of sumac, the coriander. Mix well. Then keep add flour a tbsp at a time until your mixture is not longer "sloppy" but can hold its shape.
Step 4: Spoon
Spoon 8 pattie portions on the baking sheet. Bake for c20mins.
Step 5: Chop
Peel, deseed and chop the cucumber into bite size pieces. Chop and deseed the tomatoes, chop the radish and baby gems. Place in a bowl, toss and squeeze over the 1/2 lemon.
Step 6: Serve
Place the patties on to a plate (or if using for meal prep, allow to cool completely before storing), add a large tablespoon of hummus (sprinkle with a little sumac or extra spice) finish with the salad.
Chefs tips
This is also a perfect recipe to meal prep. Store the salad, hummus + patties all separately until the day they are required to keep them all at their best.