Preheat the oven to 180° and line a baking tray with baking paper.

Place some water on the stove in a saucepan (that will hold a steaming basket on the top) and cover with the lid.

Peel and chop the sweet potato into small chunks.

Place the sweet potato into the steaming basket and place the basket on top of the saucepan that you already have on the stove. Place the lid on top of the steaming basket. Cook the sweet potato for about 20 mins. These patties work best when the potato is really soft.

While the potato is cooking, finely chop the spinach.

Once the sweet potato is very soft, turn off the heat and remove the steaming basket from the top of the saucepan. Tip out the water and tip the cooked potato into the saucepan. Use a potato masher to mash the sweet potato until it's very smooth.

Mix the rest of the ingredients into the mashed sweet potato.

I used an ice cream scoop to make 14 balls of sweet potato mix on my lined baking tray. You could use a spoon or ¼ measuring cup too, just make sure they are all roughly the same size if you are calculating the fat.

Use the back of a spoon or a knife to flatten the sweet potato balls into round patties.

Place the tray into the preheated oven for 20 mins, flip gently with an egg flip and then cook for a further 20 mins.