This is probably one of my favourite recipes that I have come up with since starting to eat a plant-based diet.
400g can chickpeas
1 leek, sliced
2 cloves garlic
1 tsp mixed herbs
1 tbsp soy sauce
few drops tobasco
150ml veg. stock
4tbsp wholegrain flour
50g wholegrain breadcrumbs
Roughly chop the sweet potatoes and put into boiling water to cook for 20 minutes.
In a large frying pan heat 2 tbsp olive oil on low-medium heat. Add in the leek and the garlic. Let it cook for ten minutes, stirring occasionally.
Add the mixed herbs, drained chickpeas and stock to the leek and garlic. Stir until thickened then add the soy sauce, flour, breadcrumbs and tobasco. You can also season at this point.
Allow to cool and then mould into 12 patties about 1cm thick.
Cook in a frying pan on medium heat, with just enough oil to grease the pan, for 4 minutes a side.
Serve! (I love them with ketchup)