Sweet potato and chickpea patties


1 medium sweet potato

1/2 tsp cumin powder

1/4 tsp tumeric powder

1 egg or flax egg

1/2 cup chickpeas

2 tbls chickpea flour or regular flour

2 tbls nutritional yeast

1 tbls olive oil



1. Bake or steam sweet potato until soft.

2. Once cooked, cut sweet potato in half and scoop out flesh and set aside.

3. Drain chickpeas and add half a cup into a food processor. Add in spices, egg, chickpea flour and nutritional yeast. Pulse until well blended.

4. Let mix sit in fridge for 30 minutes. 

5. Preheat oven to 180C. Line a tray with parchment paper.

6. Shape the mixture into patties. Transfer the patties to the tray and brush with olive oil. Bake for 10-15 minutes until lightly golden, flipping half way through.


Avocado sauce


1/2 an avocado

1/4 cup greek yoghurt or coconut yoghurt

1 tbls olive oil

zest of 1 lemon 

1tsp lemon juice



Blend ingredients together in food processor or by hand. 

*Recipe adapted from Abbey's Kitchen.