I don’t know about you, but we do leftovers. For that reason, I’m always particularly glad when a food tastes just as good the next day – and sometimes the day after that, too. These Sweet Potato-White Bean Patties were good for dinner and then just as good for lunch!
I needed a quick dinner last night after spending a little longer than planned walking in the gorgeous, sunny – albeit very windy – March weather with a friend. So it was these patties with a side of baby carrots and dip, and a brownie grabbed as we headed out the door.
The veggie dip for the carrots? So flavorful, so fast. To 2 cups of sour cream, add 3 Tbsp. dried minced onion and 3 Tbsp. dried parsley (although I’m going to use chives next time) plus 1 tsp. seasoned salt. Mix well and refrigerate at least 30 minutes before serving.
Even the Big Guy liked these Sweet Potato-White Bean Patties – enough to have one for breakfast this morning, and a sandwich for lunch! He appreciated the crispy, almost-fried flavor of the panko crust.
Guacamole and I, by the way, are having a love affair of sorts this spring. I can’t get enough of it. Thank you, Dillons, for selling avocados for a dollar each.
And thank you, Healthy Happy Life, for this recipe! Visit that blog for other seasoning recommendations; I’ve listed the seasonings I used (which, of course, I would highly recommend!)
Sweet Potato Veggie Burgers
makes 8 large patties
2 cans cannellini white beans, drained and rinsed
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
2 tsp lemon pepper seasoning
1/4 cup wheat flour
optional additional seasonings: garlic powder, Nature’s Seasoning, chili powder, cayenne pepper, salt
plentiful Panko crumbs
safflower or canola oil for pan
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together. (I used a hand mixer; don’t give up after the first minute. The beans and sweet potatoes will combine together nicely, even if you slightly underbake your potatoes like I did!)
3. Mash in seasoning, flour and any additional seasonings. Your mixture will be quite soft and moist. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed. Form 8 patties and set aside.
4. Heat 1 Tbsp oil in a pan over high heat.
5. Coat patties thickly in Panko crumbs, then drop them into the pan. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on buns with some toppings. I just topped mine with spinach and mashed avocado, but I think a squeeze of lemon juice plus some salt and pepper would have taken it to the next level.