- Preparation time
- 45 mins
- Cooking time
- 60 mins
- 8 people
- October 3, 2016
Sweet Potato, Black Bean Pattie
I’m not sharing a spicy Thai recipe today, though my stomach growls at the prospect. I’m sharing a spicy sweet potato and black bean burger that I found in a cookbook recommended by Bill, the Cafe Flora Cookbook. Cafe Flora is a popular vegetarian restaurant in Seattle that specializes in beautiful, creative vegetarian meals that aren’t full of meat substitutes. I’d love to go there someday, but for now, I have a copy of their cookbook. The book contains very few photos but the names of the recipes speak for themselves. I’m eager to cook more from it now that these veggie burgers turned out so wonderfully.
These burgers are better than any restaurant veggie burger I’ve ever tasted, and not one patty fell apart during the cooking process. They contain sweet potatoes (my favorite) and some smoky spice to impart a hint of grill flavor. As an added bonus, they are vegan (eggless!) and gluten free. They’d be perfect to serve at a get-together with friends who follow special diets. I’m not sure how well they would hold up on an outdoor grill, though, since I’ve only tried panfrying them. Although the recipe is a long one, I promise that the ingredients are common and the steps are simple. Hope you love them as much as I do (I bet Bill would!).
These sweet and spicy veggie burgers are both vegan and gluten free. For best results, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). These veggie burgers don’t have to be served as traditional burgers—the patties are good on their own with toppings like guacamole and pico de gallo or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.
- 2 cans black beans
- 2 medium sweet potatoes
- 1 cup crush tortilla chips - optional
- 1/2 red onion, finely diced
- 1/2 cup coriander, diced
- 1/2 cup sweet corn
- 1 tbsp paprika
- 1 tsp garlic powder/granules
- 1 tsp cumin
- Pinch of chili powder
- 1/2 cup of Polenta flour, to coat
- Salt to taste
- Preheat oven to 170 degrees
- Wash sweet potatoes and cut into cubes, leaving the skin on.
- Place into a steamer and steam until soft. This takes approximately 20 minutes.
- Drain and rinse black beans, place in a large mixing bowl.
- Add onion, coriander, sweet corn, paprika, garlic, cumin and chilli powder to the mixture.
- When the sweet potatoes are ready place in a separate mixing bowl and mash with the back of a fork or a masher until creamy.
- Add the black bean mixture and 1 cup of crushed tortilla chips to the sweet potato mixture and mix well.
- On a separate plate/bowl pour ? cup of polenta flour ready to coat the patties.
- Prepare the mixture into the patty size desired, roll in polenta flour until they are completely coated and set aside on a baking tray lined with nonstick baking paper.
- Brush a small amount of oil onto each patty, place in the oven and bake for around 3 0-40 minutes, flipping them halfway. The longer you bake them the firmer and drier they will get.
- Serve with your favourite filling. We love pairing ours with guacamole, cashew cheese, lettuce and tomatoes.