Black Bean, Sweet Potato, Quinoa Patties

I stumbled across this recipe at the beginning of the summer as I Googled random ingredients from my fridge.

After tweaking it to fit my preferences and tastes, this is the recipe I ended up with!  It has easily become my favorite meal this summer and is very versatile.  I like having it on a roll with a little mayo or sour cream like a bean burger, while my mom likes it over salad with some lime mayo.  It works as a main dish or as a side, and makes enough to have for the next couple of days too!  Cooking time varies so it's not a real fast recipe to make, but it's really delicious and worth the wait!

Ingredients

• 2 large sweet potatoes, scrubbed clean
  
• 2 tablespoons butter or butter substitute (we used earth balance)
  
• 1/4 cup milk or milk substitute (we used coconut milk)
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1 chia egg (1 tablespoon ground chia and 3 tablespoons water)
  
• 6 ounces canned black beans, drained and rinsed
  
• 1/2 cup quinoa, rinsed  (1.5 cups cooked)
  
• 1/4 cup seasoned breadcrumbs (you may need a little extra)
  
• 1/4 cup Parmesan cheese or cheese substitute (we used nutritional yeast)
  
• 2-4 garlic cloves, diced
  
• ¼ cup dried cranberries
  
• 1/4 cup chopped walnuts or other nut you like (we used pistachios)
  
• 1/2 teaspoon dried thyme (you can also use rosemary)
  
• Nonstick cooking spray
  
  

Cooking Instructions

1. *If you have a rice cooker, cook your quinoa in that* Otherwise…in a medium saucepan, bring 1 cup of water to boil. Once boiling, add the (well rinsed!!) quinoa, cover and reduce the heat to a low simmer. Cook for about 15 minutes, or until the water is absorbed and the quinoa is soft and has “popped” open. Stir occasionally.  Once it finishes, fluff the quinoa with a fork and allow it to cool.  Meanwhile…
   
2. There are two ways to cook your patties, either in a fry pan on the stove or you can bake them in the oven.  If you're choosing the oven to bake them, preheat your oven to 375 degrees F now and lightly spray 2 baking sheets with the nonstick cooking spray and set aside.
   
3. Prick the sweet potatoes in several spots, and microwave them for about 5 minutes. Carefully check to see if the potatoes are soft. You may need to cook them for several more minutes.
   
4. Once the sweet potatoes are soft, allow them to cool slightly, then peel, and cut them into chunks. Add them to a bowl with the butter, milk, cumin, salt, and pepper, and mash them or mix with a hand mixer until smooth (I kept a few small chunks in mine). Set aside.
   
5. Add the mashed sweet potatoes to a large bowl and mix in the black beans. Next add the cooled quinoa, breadcrumbs, cheese, garlic, nuts, dried cranberries, and thyme. Mix well.
   
6. Shape the mixture into 2-1/2-inch balls or use an ice cream scoop and flatten them slightly. If baking, place on the baking sheets and bake until golden, about 40 minutes.  If frying, place patties in an oiled pan and fry each side until golden.
7. If frying, you can stick the patties in the oven after and bake until more solid and golden.  Or you can eat as is.  Both are good.  Enjoy!
   
   

I know what my "special meal" before I leave for school this year will be!  My whole family loves these patties!