Roasted Sweet Potato and Chickpea Patties

Spring has arrived and there is nothing better than veggie patties with loads of salad. I have been making veggie patties for many years but have only recently perfected my sweet potato and chickpea patty.  Although we eat some grain in our diet, I wanted to avoid using flour or breadcrumbs in my patties and found that roasting the sweet potato really helps to hold it together.  Yes, they do take longer to make but we think it's worth it. I also find planning ahead really helps. We usually have a Sunday roast dinner so I roast some extra sweet potato to make these for a meatfree Monday dinner. These patties are firm and crispy on the outside and are perfect for a bbq lunch or can be added to a burger. 

Roasted Sweet Potato and Chickpea Patties
750 grams sweet potato (we use red, purple or both)
2 tablespoons of oil
300 grams of chickpeas (tinned or soaked)
handful of washed spinach
1/4 cup chopped coriander
1 tablespoon chia seeds
1/2 tablespoon cumin seeds
1/2 tablespoon ground coriander seeds
1 teaspoon ground tumeric
1/3 cup of seeds for coating (we use a mixture of flax, chia, pumpkin, and sesame seeds)

Chop Sweet potato, place on lined baking tray and drizzle with oil. Roast in the oven for 40-60 mins until it begins to crisp on the outside. Place roasted sweet potato and all of the other ingredients except for the seeds for coating in the food processor and blend until well combined.  Shape mixture into patties and gently roll in seeds. Place on a lined baking tray and cook in a moderate oven for 30 minutes before flipping and then cooking for a further 15 minutes.