Sweet Potato Patties

Method

1. Preheat the oven to 200°C fan / 425°F.
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. 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. 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.
5. 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.
6. Roast for 30-40 minutes at 200°C fan / 425°F, 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
7. 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.