- 2 pounds sweet potatoes, peeled and chopped into 2-inch chunks (this was about 3 medium-sized potatoes )
- 1 cup cooked organic black beans, divided into two 1/2 cup servings
- ½ cup gluten-free breadcrumbs
- 3 tablespoons whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1 large garlic clove, minced
- 4 green onions, both white and green parts, finely chopped
- 1 tablespoon cilantro, roughly chopped
- 2-4 tablespoons extra virgin olive oil, plus more if you need it
Vegan Ranch for serving found here!
Fill a medium saucepan with water, add the sweet potato chunks and cover. Cook over a medium-high heat for 15-20 minutes until very tender. Drain in a colander until very dry.
Once dry, place sweet potato chunks in a large mixing bowl with 1/2 cup of the black beans and mash with a potato masher to break up the big bits. Add the remaining 1/2 cup of beans, salt and pepper, breadcrumbs, flour, garlic, cilantro and green onions, and mix with your hands to form a smooth batter. Make sure that the breadcrumbs and flour are mixed throughout and there are not huge chunks of potato. If the mixture is too wet, add more flour. It should be quite sticky though.
In a non-stick skillet, heat two tablespoons of extra virgin olive oil over a medium-high heat. Form round, flat patties about 3-inches in diameter (this is about three tablespoons of batter per patty). Cook four or more at a time for 3-4 minutes per side, until golden brown. Transfer finished patties to a paper towel-lined plate to cool slightly. Add more oil as needed to continue cooking the remaining patties. If you wish to save the rest to cook later, form the patties and place on a plate covered in plastic wrap. They can stay in the refrigerator for up to 3 days. Pull them out from your fridge and cook as mentioned above.
This recipe is based on Tasty Yummies