Sweet Potato Black Bean Patties

We have had a lot to celebrate this week! Most of our family was lucky enough to get together for a vacation for the week. Ann’s boyfriend, Dan, and his parents were able to join us as well, so our dinner tonight was a group effort. Our guests brought corn on the cob, which turned out perfectly sweet. It was my first corn on the cob of the season. Usually, it doesn’t quite feel like summer to me until I’ve had corn on the cob, but somehow I hadn’t gotten around to it until today!

Ann’s contribution to dinner was rainbow carrots, which came all the way with her from the CSA she is a part of. We roasted them in the oven with olive oil and salt and pepper. Simple, but delish. While they do not taste very different from regular carrots, but they made dinner look so much prettier than regular carrots!

To accommodate the various different diets present (pescetarian, vegan, omnivore…), I whipped up my favorite veggie burger recipe – sweet potato black bean patties. I love this recipe because it is so hard to mess up! And it proved to be a crowd pleaser this time too. Enjoy!

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Ingredients:

1 large sweet potato

15 oz can black beans

2/3 cup quinoa, dry

½ onion, diced

1 lime, juiced

3 cloves garlic, minced

1 tsp cumin

2 tsp chili powder

1 flax egg (1 Tbsp flaxseed + 3 Tbsp water)

2 Tbs wheat flour

pinch of salt and pepper

2 Tbsp olive oil, for cooking

Instructions:

  1. Wash sweet potato and pierce with a fork several times. Microwave for 3-5 minutes, or until soft. Another option is to roast the sweet potato in the oven for 40 minutes or until tender. Set aside to cool. Once cooled, cut in half and scrape out insides with a spoon.
  2. To prepare quinoa, rinse thoroughly in a strainer. Place in a pot on the stove with 1 1/3 cup water and bring mixture to a boil. Cover and simmer for 15 minutes, or until all the water is absorbed.
  3. To prepare a flax egg, mix the flaxseed and 3 Tbsp water and allow it to sit for 5 minutes in order to thicken.
  4. Drain and rinse black beans. In a bowl, mash them with the backside of the fork until they are mostly mashed. To the black bean mixture, add cooked quinoa, sweet potato, diced onion, lime juice, cumin, chili powder, flax egg, and flour. Add salt and pepper, to taste.
  5. Using a ½ cup measuring spoon, scoop out mixture and shape into patties. This recipe makes 6-8 burgers, depending on how generous you want to be. Let them sit for 15 minutes to come together more.
  6. Heat a skillet on medium heat with olive oil. Cook for 4-5 minutes on each side. Serve with your favorite burger toppings – I suggest avocado and pico de gallo!

Beet Walnut Burgers

Saturday in Madison means the farmer’s market (Madison is home to the country’s largest outdoor farmers market!), which is where Courtenay and I spent a good part of our morning.  When we entered the sea of people moving in a slow heard around the Capitol the first thing we saw was bunches of beets for $1.  Courtenay and I love beets!!!  Something about their slightly sweet taste and rich, purple color I find so satisfying.  We bought a few bunches and brought them home to experiment.  We pickled a few with eggs, but the rest went into beet walnut burgers.  They were a little crumbly, but the flavor was delicious and we both were very happy with our efforts.

Beet Walnut Burgers

Beet Walnut Burger

Ingredients:

Small yellow onion, chopped

1/2 cup walnuts

1/4 cup raisins

1 cup cooked beets, shredded

1 tsp paprika

1/2 cup lentils, cooked

3/4 cup brown rice, cooked

salt and pepper to taste

Instructions:

Saute onion in a bit of oil until softened, about 5 minutes.  Add walnuts, raisins, beets, and paprika, and cook until walnuts begin to toast and flavors begin to blend, about 5 minutes.  Add to a food processor and process until combined, but not smooth.  It’s okay to still see the individual ingredients, you just want to chop everything up a bit.  Transfer to mixing bowl.  Add lentils and rice to food processor with salt and pepper.  Process until combined.  Add to mixing bowl and form into patties.  Makes about 5 patties, depending on size.

To cook patties, heat enough oil to coat the bottom of a frying pan.  Place burgers into pan, cook until browning on both sides, about 5 minutes.  Serve with goat cheese spread and zucchini noodles.