Ingredients
Scale
- 2 purple sweet potatoes (350 g/ oz)
- 1,5 cups of cooked beans (for example kidney beans)
- 3–4 tbsp nutritional yeast
- 2 tbsp beet powder (optional)
- 2 tbsp tomato paste
- 2 tbsp thick coconut milk
- 1 tbsp lime juice
- 1 small chili, minced (optional)
- 1 tbsp chopped fresh mint
- 1 tsp green curry paste
- 1/2 tsp smoked paprika
- 2 tsp dried oregano
- 1/3 cup of chopped black olives
- 1/3 cup of black sesame seeds
- salt, pepper
Instructions
- Peel and dice sweet potatoes. Add pieces to salted boiling water and cook until soft. Drain and let cool a bit.
- Add sweet potatoes and drained beans to a large bowl, then using a potato masher mash until smooth. Add nutritional yeast, beet powder, tomato paste, coconut milk, lime juice, chili, mint, curry paste, smoked paprika and oregano and mix well.
- Fold in chopped olives and sesame seeds, season with salt and pepper, and mix everything together.
- Shape the mixture into 12 small (or 6-8 large) patties.
- Arrange patties on a baking sheet and bake them at 180°C/360°F for 45-50 minutes, turning them over once halfway through baking time.
- Serve patties warm or at room temperature, with salad, or on burger buns. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: Main
- Cuisine: Vegan