ingredients

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• ✓½ small sweet potato, chopped into bite sized pieces
• ✓Olive oil, for cooking
• ✓¼ teaspoon ground cumin
• ✓Salt and pepper, to taste
• ✓½ teaspoon ground coriander
• ✓¾ cup canned chickpeas, drained
• ✓¼ cup canned brown lentils, drained
• ✓¼ cup breadcrumbs
• ✓½ teaspoon fresh ginger, grated
• ✓1 garlic clove, sliced
• ✓¼ small brown onion, chopped
• ✓Handful of coriander leaves, torn
• ✓1 teaspoon red curry paste
• ✓1 egg
• ✓¼ avocado, sliced thinly
• ✓1 cup rocket
• ✓3 tablespoons natural Greek yoghurt

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Coat sweet potato in olive oil, cumin, salt, pepper and ground coriander. Place onto a lined baking tray and bake for 20–25 minutes or until tender. Set aside.

3. 3

   Meanwhile, place chickpeas, lentils, breadcrumbs, ginger, garlic, onion, coriander, red curry paste, egg, salt and pepper in a food processor. Blend to a smooth consistency. Roll into three balls and flatten into patties.

4. 4

   In a small frying pan, heat a splash of olive oil over a medium heat. Cook patties for 2–3 minutes on each side or until lightly golden brown.

5. 5

   Plate up! Arrange patties, sweet potato, rocket and avocado on plate and top with yoghurt.