Set the sweet potato to boil. It will be tender in 4/5 mins, drain and let it cool.

Grate the carrot and halloumi and add to a large bowl. 

Add the chopped herbs and mix. 

Add the salt, pepper and dry spices and mix well.  

Blitz the can of drained chickpeas roughly in a food processor, so that there is some texture - you don't want it smooth. 

Now add the chickpeas to the bowl and mix with your hands.

Add the cooled sweet potato and mix with your hands, bringing it together into a dough like consistency. Check for seasoning. Add more if you need to. You can also add some chilli flakes if you want, but I prefer to have a chilli mayo or hot chipotle ketchup on the side. 

Divide into four and shape into medium/large burgers. Put it on a plate, cover with foil and chill in the fridge for an hour or more -till you are ready to fry. They will keep overnight too. 

If you want to make a larger batch and freeze them, then wrap them in baking paper individually before freezing. Thaw them thoroughly in the fridge before frying. 

Heat your oven to 210C

Heat the oil in a wide frying pan.

Put the flour on a plate, lightly dust each burger, then roll in the fine breadcrumbs, making sure you get the sides too. 

Gently put them in the frying pan. Cook for 3/4 mins, spooning a little of the oil on the sides too. Then flip and repeat. 

Transfer to a baking try and put it in the oven for 15 mins or so, until they are hot through. 

Serve with buns of your choice - I prefer ciabatta - salad with red onion, some chilli mayo and ketchup. 

I made sweet potato fries, although its your choice - even without any fries,  it is a complete meal. 

Now where is that cold beer?!