INGTREDIENT LIST:

1+1/4 cup Chickpea flour (145g)
2 cup grated sweet potato (350g) Firmly packed
2 cup green onion (160g) finely chopped
1 cup cilantro OR parsley (54g) finely chopped
1/2 tablespoon grated / minced garlic or to taste
1/2 tablespoon grated / minced ginger or to taste
2 to 3 tablespoon lemon juice OR lime juice OR white vinegar
Salt to taste (for your reference I have added 1 teaspoon of pink Himalayan salt)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper OR to taste (OPTIONAL)
1/4 teaspoon baking soda

2 to 3 tablespoon of oil for frying (I have used olive oil)

Dipping sauce/spread:
1/2 cup mayonnaise (vegan)
2 to 3 tablespoon jalapeno pickle OR pickle of choice

METHOD:

Cooking the Patties:
Grate the sweet potato, finely chop green onion and cilantro(or parsley) and grate (or mince) ginger and garlic. Add all the ingredients to a large bowl and mix. Knead the mixture at the end, this will help breakdown the fibers and the mixture will bind well while shaping the patties. Set it aside.

Now grease 1/3 measuring cup with oil and also grease the palm of your hands, this will prevent the mixture from sticking to your hands. Scoop the mixture in equal quantities to form equal size patties. This recipe makes total 8 medium size patties.

Heat a pan on medium flame and add 2 to 3 tablespoons of oil. Add the patties 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to low and cook it for about 7 minutes or so demanding on the heat of your stove. Cooking on low heat will prevent the patties from burning and also will cook the sweet potato evenly.
(NOTE: sweet potatoes natural sugar burns very quickly if you cook it on high heat so be mindful of that)
Now flip the side and cook for another 7 to 8 minutes on low heat. Towards the end turn the heat to high and cook for 30 seconds to a minute to get a nice golden colour and crust. Be careful not to burn it. the sugar in the sweet potato causes it to burn quicker. Now remove it from the pan and place it on a plate lined with paper towel. this will prevent the patties from getting soggy and will also soak the excess oil. Let it slightly cool down and serve it with your favorite dipping sauce.

Once cooled you can wrap it in paper towel and store it in the fridge for a up to 5 days. This is a good recipe for meal prep.

Dipping Sauce:
Add 2 to 3 tablespoons of finely chopped pickle of choice to 1/2 cup of mayonnaise. Mix it well. This will also work well as a spread for your burger.

TIPS:
you can grate the sweet potato and prep the rest of the vegetables in advance and store it in the fridge (2 to 3 days) and when ready to cook add salt/spices/chickpea flour and make patties

heat the oil on medium flame and as soon as you add the patties to the pan reduce the heat to low, this will prevent the patties from burning and will also cook the patties evenly.
(Cooking on high heat causes the natural sugar in sweet potato to burn quickly and also leaving the patties undercooked)

Towards the end of the frying process, turn the heat to mediumhigh for 1 minutes or so to get a nice golden crust.

Enjoy!

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