Gluten free Sweet potato and bean patties

Sweet Potato and Bean patties

Prep time: 15 mins

Cook time: 20mins

Makes about twelve 2 inch patties

A great vegetarian option to hamburgers and great on their own on a bed of greens, this is a great recipe for leftovers and freezes really well. Sometimes I double this recipes and freeze half the uncooked patties. You can also use yams in place of sweet potato and kidney or pinto beans in place of black beans.

1tbs coconut oil                                                    ¼ cup oats
1 large onion (diced very small)                          2 tsp Paprika
2 cups sweet potatoes (diced very small)            1 tsp Cumin 
1 cup carrot (diced very small)                            1 tsp Coriander
4 cloves of garlic diced                                        1 tsp Chili flakes
1 cup black beans rinsed and mashed                   Pepper
1 cup cooked brown rice                                       Salt
¼ cup ground almonds
¼ cup coarsely chopped almonds

1.In a large pan sauté coconut oil, onion and garlic until onions are soft, Add sweet potato and carrot, cook until soft. About 8 minutes.

2.While onions are cooking, coming beans and rice in a large bowl and mash well, add seasonings to your personal taste. Add oats and almonds.

3.Once the veggies are cooked add to the bowl of beans and rice, stir to combine and mash really well with back of a spatula.

4.Shape in to patties and pan fry until crispy on both sides about 5 minutes a side, be careful when flipping, patties are quite fragile! Reshape in pan if they fall apart a little bit.

Serve with mango salsa and salad, or on a bun with roasted veggies