April 27, 2020
Serves: 2 Cooks In: 30 mins


🍠Peel and chop the sweet potato into evenly sized chucks

🍠Steam the chunks on the stove until they are soft and easily pierced with a fork, this should take about 10-15 minutes.

🍠Mash the chickpeas in a large bowl leaving some whole with a fork or with your hands.

🍠Pop the seat potato’s in the same bowl, mash them up, then stir in the garlic, 2 tbsp tahini, garam masala, cumin, cayenne pepper and season with salt and pepper.

🍠Mould the mixture into four evenly size cakes.

🍠Pop on a baking tray to cook at 180C for about 20 minutes.

🍠Serve with a green salad and chopped avocado. And drizzle over a tahini, lemon juice and olive oil dressing. Enjoy!


  • 2 medium sized sweet potatoes
  • 1 can chickpeas (try and buy organic as these tend not to be cooked in the can so are easier for your body to digest)
  • 4 x large cloves of garlic (8 regular ones)
  • 1 large lemon (or lime), juice
  • 2 tbsp tahini
  • Salad (any kind, I used rocket and spinach)
  • 1 avocado

I used:

  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper (or chilli flakes or chilli powder)

But instead of garam masala and cumin you could use (curry powder, turmeric, paprika or ground coriander)


  • 1 large lemon (or lime), juice
  • 6 tbsp tahini
  • Water to desired consistency