Sweet Potato Black Bean Quinoa Patties

Sweet Potato Black Bean Quinoa Patties
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Potato Black Bean Quinoa Patties calories by ingredient


These vegan patties will make you forget hamburgers forever. These vegan patties will make you forget hamburgers forever.
Number of Servings: 8


    4 small sweet potatoes, cooked
    15 oz can black beans, drained and rinsed, divided
    1 cup cooked quinoa
    1/2 teaspoon chili powder
    1/4 teaspoon cinnamon
    1/4 teaspoon cumin
    1/8 teaspoon cayenne
    1/2 cup quinoa flour
    1/4 cup roasted sunflower seeds or other nuts
    1/4 cup corn (thawed if frozen)
    1/4 cup fresh herbs, chopped
    Oil for cooking
    optional salt and pepper


Prep time does not reflect an hour that the mixture should sit in the refrigerator before forming patties.

Each batch of patties cooks in ten minutes, but you may need to cook three batches. Alternatively, you can bake these in a 400 degree oven for about ten minutes on a foil covered cookie sheet, but you won't get the same crispy brown exterior.

Love these with a tomato salsa on top. Would also be good with a dab of fat free sour cream if you are not vegan.

The seeds, corn, skins, etc. make these patties interesting to chew.


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