Chickpea and sweet potato cakes

Serves 2

For the cake mix

1 whole sweet potato, chopped and boiled

240g drained chickpeas

½ chopped brown onion

1 tsp thyme

½ tsp coarse black pepper

50g kale chopped

A generous pinch of fresh coriander leaves

3 cloves of crushed garlic

1 whole deseeded red chilli

½ tsp turmeric

For the seasoned flour

A pinch of salt

½ tsp cayenne pepper

1 tsp smoked paprika

1 tsp parsley

3 tsp gluten free flour

1. Preheat oven to 180

2. Combine all of the cake mix in a large bowl and press the ingredients together, crushing the potatoes and chickpeas

3. Roll into four big balls and set to one side

4. Combine the flour with all of the herbs and spices on a flat plate so nothing gets in the way of coating the cakes

5. Flatten the cakes between your palms and coat them in the seasoned flour and set to one side

6. Heat a pan and add avocado or rapeseed oil. Wait until the oil gets hot

7. Cook each cake on each side for one minute. They will burn if left on the fire any longer.

8. Add the cakes to a baking tray and bake in the oven for 35 minutes

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