Sweet potato and chickpea patty wraps recipe
Packed full of flavour and nutrition, these sweet potato and chickpea patty wraps are perfect for a healthy lunch. Finish with harissa mayo, rocket and cucumber for a satisfying freshness
See method- Serves 4
- 10 mins to prepare and 27 mins to cook and 10 mins to cool
- 601 calories / serving
- Freezable
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 2 large sweet potatoes (about 700g)
- 400g tin chickpeas, drained and rinsed
- 2 large garlic cloves, crushed
- 3½ tsp garam masala
- 80g panko breadcrumbs
- 1 small red chilli, finely chopped
- 3 spring onions, finely chopped
- 2 tbsp olive oil, plus extra for greasing
- 2 tbsp light mayonnaise
- 2 tsp harissa
- 4 plain white tortilla wraps, lightly toasted
- 60g pack rocket
- ¼ small cucumber, sliced into half moons
- 1 lemon, cut into wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 2530kJ 601.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 94.1gProtein 14.9gFibre 13.1g
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- Prick the sweet potatoes all over with a fork, then microwave on high for 5-7 mins until cooked through. Set aside to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Peel off the sweet potato skin and put the flesh in a food processor (or mash in a bowl). Add the chickpeas, garlic, garam masala, breadcrumbs, chilli and spring onions. Season well, then pulse until just combined but still chunky. Shape into 8 patties.
- Heat 1 tbsp oil in a large frying pan over a medium-high heat and fry 4 patties at a time, for 2 mins each side, until lightly golden. Transfer to a lightly oiled baking tray. Repeat with the remaining oil and patties, then bake for 20 mins.
- Meanwhile, mix the mayonnaise and harissa in a small bowl, then spread over the centre of 4 wraps, followed by the rocket and cucumber. Top each with 2 patties, squeeze over the lemon and roll up to serve.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
