These patties are a good reason to make sure there are chickpeas in your pantry.
Credit by: KingOfChef
Cook the sweet potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender.
Meanwhile, combine the corn, avocado, onion, coriander and lemon juice in a bowl. Cover with plastic wrap and place in the fridge to chill.
Place the sweet potato, chickpeas, sun-dried tomato pesto and chilli powder in the bowl of a food processor and process until well combined.
Divide the sweet potato mixture into 8 equal portions and shape into patties. Place breadcrumbs on a plate. Add the patties and turn to coat. Add enough oil to a large frying pan to reach a depth of 5mm. Place over medium heat. Add half the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
Divide the patties among serving plates and top with coriander. Serve with the corn salsa and lemon wedges.