Sweet Potato Chickpea Patties

One of my favourite places of all time to visit is The Market Shed, in Holland St Adelaide. And it was yet another trip on a Sunday to this wonderful, eclectic array of stalls and foodies that inspired the creation of these sweet potato chickpea burgers. One Sunday, whilst at The Market Shed I had a delicious vegan sweet potato and lentil burger in a gluten-free almond meal bun, with carrot and beetroot slaw. It literally changed my whole perspective on burgers! My friends and I were so impressed we decided to recreate (to the best of our ability) these delicious patties. After a little online searching a found a suitable recipe on My Darling Vegan, which we then adapted greatly to make it gluten-free and we also added an egg to help the patties stay together. Served with a fresh side salad of spinach, beetroot, apple, pumpkin seeds and almonds plus an avocado and tomato salsa, it makes for a delicious, plant-based dinner.

Sweet potato chickpea patties w/ beetroot, apple and spinach salad
Sweet potato chickpea patties w/ beetroot, apple and spinach salad

Sweet Potato Chickpea Patties

Recipe inspired by My Darling Vegan

Ingredients (makes about 10-12 patties):

  • 1 x 400g can of chickpeas (or 1 cup soaked and cooked)
  • 1 large sweet potato, chopped and steamed
  • 1 cup cooked quinoa
  • 1 egg
  • 2 handfuls baby spinach, chopped
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 Tbsp cumin
  • 1 tsp turmeric
  • Salt and pepper, to taste
  • Coconut oil, for cooking


*Note: if you are going to cook the chickpeas from scratch, soak them in water overnight, drain and then boil until cooked.

1. Peel and chop the sweet potato and steam until soft and 'mashable'. At the same time cook the quinoa in a saucepan. 2. In a frypan with a little coconut oil, fry the onion and garlic until sweet and translucent. 3. Remove the cooked sweet potato and mash until smooth. 4. In a large bowl, combine the cooked chickpeas, quinoa, sweet potato, chopped spinach, cooked onion and garlic, spices and egg. Use a spoon to stir until well combined and make sure it is all sticking together. 5. Using your hands, form balls of mixture and then place them on a plate. Heat a frying pan and add a dollop of coconut oil. 6. Fry the patties in the pan, pressing them down to form a patty shape. Cook on each side for about 5 minutes or until golden brown and slightly crispy. 7. Once all the patties are cooked, place them on individual plates. Serve either as patties, with a side salad, or as burgers by placing them in between two slices of gluten-free bread of your choice, with tomato, lettuce, cucumber, beetroot, avocado or any other burger toppings you desire.

Keep healthy,

Erica xx