Sweet potato is by far the best carbohydrate out there. Hands down. It’s tasty, it’s healthy and if it were a person it’d be Ewan McGregor… yeah, think about it.
- 2 cups mashed sweet potato
- 2 tbsp olive oil
- 1 cup cooked salted black beans, rinsed and well drained
- 1 – 1½ cups brown rice
- ½ cup finely diced red onion
- 2 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1 tbsp brown sugar (optional)
- ½ cup walnut or pecan meal (or very finely chopped)
Preheat the oven to 200°C and cut the sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake the sweet potatoes until soft and tender to the touch – about 30 minutes – then set aside. Reduce oven heat to 180°C.
Cook the rice as per packet instructions.
Mash the sweet potato with the black beans, and add in the onion, spices, seasoning and sugar if using. Mix in brown rice and nut meal.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato/black bean mixture. Push it down to pack, then lift out and transfer to the baking sheet and gently press down to form a pattie The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake the patties for 30-45 minutes, carefully flipping them after 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get… this depends on your preference, we went for around the 35 minute mark. Enjoy!
By Shawn Greyling