Description
These vibrant Lime Drenched Sweet Potato Black Bean Patties offer a flavorful and nutritious vegetarian option perfect for a satisfying meal. Combining tender mashed sweet potatoes, hearty black beans, and a blend of spices, these patties are pan-fried to a golden brown and finished with a zesty lime dressing that adds a bright, refreshing twist.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato (about 1 1/2 cups mashed)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons olive oil (for cooking)
Lime Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the Sweet Potato: Peel and cube the sweet potato, then steam or boil until tender, about 15 minutes. Once soft, mash the sweet potato and let it cool slightly to avoid cooking the egg in the next steps.
- Mash the Black Beans: In a large bowl, mash the drained and rinsed black beans using a fork or potato masher, leaving some chunks for texture to keep the patties from becoming too mushy.
- Combine Ingredients: Add the mashed sweet potato, breadcrumbs, finely chopped red onion, minced garlic, chopped cilantro, ground cumin, smoked paprika, salt, pepper, and the egg (or flax egg) to the mashed beans. Mix thoroughly until all ingredients are well combined into a cohesive mixture.
- Form Patties: Shape the mixture into 8 evenly sized patties. Make sure they are compact enough to hold together during cooking but not overly dense.
- Cook Patties: Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully place patties in the skillet and cook for 4-5 minutes on each side, or until they develop a golden brown crust and are heated through.
- Prepare Lime Dressing: While the patties cook, whisk together the lime juice, olive oil, honey or maple syrup, salt, and pepper in a small bowl until emulsified and well combined.
- Serve: Drizzle the lime dressing over the cooked patties just before serving to add a bright, tangy flavor that complements the earthy sweetness of the sweet potatoes and the smoky spices.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- These patties can be served as a main dish or as a delicious vegetarian burger alternative in buns.
- Leftover patties store well in the refrigerator for up to 3 days; reheat in a skillet to maintain crispness.
- You can customize the seasoning by adding chili powder or fresh jalapeño for some heat.
