Method

1. Steam the sweet potato for approximately 20-25 minutes until tender
2. Place the chickpeas in a large bowl and mash with a potato masher
3. Once cooked, add the sweet potato to the bowl with the curry paste and mix together
4. Add the coriander, spring onions and porridge oats and mix
5. Split the mixture into half and shape into 2 patties
6. Brush the barbecue with olive oil
7. Cook on the burgers for around 5 to 6 minutes on each side or until lightly browned and cooked through