Steam sweet potato for 5 minutes or until tender. Mash, then set aside to cool slightly.
Place cooked sweet potato, chickpeas, paprika and cumin in a large bowl, and mash until well combined. Stir through the rice / quinoa and egg, until well combined.
Shape the mixture into 4 large patties, and place on a plate covered with baking paper. Place in the fridge for 20 minutes to firm.
Cook patties on the BBQ or a large frypan (sprayed lightly with oil) for 10 to 15 minutes (turning as required), or until golden brown. Serve with salad and toasted Turkish bread.
Recipe Notes
I served these patties with salad, but you could easily serve them ‘burger-style’ in a bread roll too.