Lime Drenched Sweet Potato Black Bean Patties
Ingredients
Black bean patties
- 2, 15 oz cans black beans, drained and rinsed
- 1 medium sweet potato (350g), cut into 1/2-inch cubes
- 3/4 cup old-fashioned rolled oats
- 1/2 medium yellow onion, diced
- 1/2 medium red bell pepper, diced
- 4 cloves garlic, smashed
- 2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp ground cumin
- 1/2 vegan “beef” bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Base
- 1 tbsp tamari
- Kosher salt, as needed
- Oil spray
Lime drench
- 2 tbsp avocado oil
- Juice of 1 lime
- 1–2 tbsp agave syrup
Preparation
Cook the sweet potato cubes until soft, either by boiling or roasting.
Mash the drained and rinsed black beans in a large bowl.
In a skillet, sauté the diced onion, red bell pepper, and smashed garlic until softened.
Combine the cooked sweet potato, sautéed vegetables, rolled oats, smoked paprika, ground coriander, fennel seeds, ground cumin, bouillon, tamari, and salt with the mashed beans, mixing well to form a uniform mixture.
Shape the mixture into patties.
Spray a baking sheet or skillet with oil and cook the patties until golden and heated through, either by baking or frying.
For the lime drench, whisk together the avocado oil, lime juice, and agave syrup in a small bowl.
Serve the patties drizzled with the lime drench.
