Preheat oven on 400° F and roast two medium sized sweet potatoes for 35-40 minutes. Poke the sweet potatoes with knives before roasting them.°
Once roasted/baked, let it cool down. Once cooled down, take the skin off and mash them. Keep it aside.
Process rolled oats in food processor to make grainy flour. Keep it aside.
Heat 1 tbsp of oil, saute cumin seeds until golden brown.
Add chopped onions, jalapeños, minced garlic and grated ginger to the pan and saute on medium heat for 3-4 minutes. Once cooked let it cool down for few minutes.
Mix all the other ingredients listed under veggie patty ingredients list along with mashed sweet potatoes, coarse rolled oats flour and onion/jalapeños mix.
Do not over mix it. The patty mix should not be too firm or soft. The oats in the mix will start to absorb moisture from the patties and start to become little more firm. If it is not firm enough to hold the patty, you can add little oat flour at a time to get right consistency.
Make even sized 9-10 patties. Cook them with some oil in the pan on stove top on medium heat on both sides. Each side should take anywhere from 4-7 minutes to cook with good charred marks on them.
If you are using grill to make the burgers, do the same process as described using pan. I would recommend using a grilling mat instead of putting them directly on the grill. Once they firm a little, you can put them on the grill for more charred marks and smokiness. Or you can make it on stove top in a pan ahead of time and warm it up on the grill later also.