Preheat the oven to 200C fan / 220C.
Prepare your flax eggs by mixing the ground flaxseed with water in a small bowl. Set aside for 10 minutes to thicken.
Peel your sweet potatoes and grate them. You can also use a food processor attachment that helps with the grating if you have one!
Squeeze out as much liquid as you can from the grated sweet potato and place into a large bowl.
Add the crumbled vegan feta, spring onion greens, paprika, garlic oil and chilli flakes. Mix together.
Add the flax eggs and the gluten-free flour to the mixture and mix well to combine everything.
️Use your hands to form round patties and place them on a baking tray (it can be a little messy!) lined with non-stick baking paper and sprayed lightly with vegetable oil. You can then spray the patties lightly on top too if you wish.
️Bake in the oven for 25-30 minutes until they have a crisp outer and are cooked through. I like to flip mine over half way through as well so that both sides can have lots of colour.
Serve up for brunch, lunch, dinner or as a snack with a dip!
