Sweet Potato Black Bean Quinoa Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 small sweet potatoes, cooked15 oz can black beans, drained and rinsed, divided1 cup cooked quinoa1/2 teaspoon chili powder1/4 teaspoon cinnamon1/4 teaspoon cumin1/8 teaspoon cayenne1/2 cup quinoa flour 1/4 cup roasted sunflower seeds or other nuts1/4 cup corn (thawed if frozen)1/4 cup fresh herbs, choppedOil for cookingoptional salt and pepper
Begin by cooking potatoes with their skins on. You can either cut them up and boil on the stove or bake them in the oven.
If you do not have cooked quinoa on hand, you can prepare it while while the potatoes are cooking.
Mash potatoes and cut up the skins. You should have 1.25 to 1.5 cups of sweet potatoes.
Set aside 1/4 cup of beans, mash the rest with a fork, then stir them into the sweet potatoes.
Fold in the cooked quinoa and spices. Put the mixture in the refrigerator for one hour at a minimum to let the quinoa soak up all the flavor and liquid.
When ready to prepare the patties, stir in quinoa flour. You may want to add the last of flour slowly and adjust the amount you use so you get a stiff mixture. Make sure all the flour is incorporated.
Finally, add the corn, sunflower seeds, and herbs. I like cilantro, but parsley would work well.
Taste and add salt or pepper, if needed.
Shape into eight patties, approximately 1/2 cup each. The sugar in the sweet potatoes makes these patties sticky when forming, but if you have added enough flour, they should hold their shape in the pan.
Heat skillet to medium and coat with oil. Sear patties for about 3 minutes on each side. The sides will be very crisp and brown, and patties should be warmed through.
Serving Size: 8 patties approx 1/2 cup each
If you do not have cooked quinoa on hand, you can prepare it while while the potatoes are cooking.
Mash potatoes and cut up the skins. You should have 1.25 to 1.5 cups of sweet potatoes.
Set aside 1/4 cup of beans, mash the rest with a fork, then stir them into the sweet potatoes.
Fold in the cooked quinoa and spices. Put the mixture in the refrigerator for one hour at a minimum to let the quinoa soak up all the flavor and liquid.
When ready to prepare the patties, stir in quinoa flour. You may want to add the last of flour slowly and adjust the amount you use so you get a stiff mixture. Make sure all the flour is incorporated.
Finally, add the corn, sunflower seeds, and herbs. I like cilantro, but parsley would work well.
Taste and add salt or pepper, if needed.
Shape into eight patties, approximately 1/2 cup each. The sugar in the sweet potatoes makes these patties sticky when forming, but if you have added enough flour, they should hold their shape in the pan.
Heat skillet to medium and coat with oil. Sear patties for about 3 minutes on each side. The sides will be very crisp and brown, and patties should be warmed through.
Serving Size: 8 patties approx 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 12.0 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.8 g
- Protein: 6.4 g
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