1/2 cup Bulgur wheat
1 lb Sweet potatoes, cubed
1 1/2 tbsp Olive oil
1 Small onion finely chopped
1 Garlic clove
2 tbsp Chopped fresh cilantro
1 Egg lightly beaten
1/4 cup Chickpea flour or all purpose flour
4 Herbed rolls or chapatti bread
A handful of salad leaves
About 2 inches of cucumber sliced
1/4 cup Mango chutney
Sea salt and freshly ground black pepper
Put the bulgur in a heatproof bowl, add boiling water to cover by 1 inch and set aside to soak for 20 minutes until the bulgur is tender. Drain well
Meanwhile, steam the potatoes for 10-15 minutes until cooked. Drain well and mash with a potato masher or fork. Heat the oil in a skillet, add the onion, garlic, and curry powder, and saute for 10 minutes until the onion has softened.
Put the bulgur, mashed potato, onion mixture, almonds, cilantro, egg, flour, and some salt and pepper in a bowl. work together with your hands until evenly mixed. Cover and chill for 30 minutes. Using wet hands, divide the mixture into 8 portions and shape into patties.
Heat a shallow layer of oil in a skillet, add the patties, and saute gently for 3-4 minutes on each side until golden and heated through. Toast the rolls and fill with the patties, salad leaves, cucumber slices, and mango chutney. Top with some lime pickle and plain yogurt, if using and serve hot.