Sweet Potato, Black Bean Patties

Ethics And Antics

Vegan sweet potato black bean patties
Prep Time: 20M
Cooking Time: 60M
Serves: 4

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  • 2 cans black beans
  • 2 medium sweet potatoes
  • 1 cup crushed tortilla chips – optional
  • 1/2 red onion, finely diced
  • 1/2 cup coriander, diced
  • 1/2 cup sweet corn
  • 1 tbsp paprika
  • 1 tsp garlic powder/granules
  • 1 tsp cumin
  • Pinch of chili powder
  • ½ cup of polenta flour, to coat
  • Salt to taste

Black beans are a great base for burgers – tasty, protein-rich and filling. We like to serve these burgers in a bun with cashew cheese, guacamole and a crisp fresh salad.

Makes 8 patties.


  • Preheat oven to 170 degrees
  • Wash sweet potatoes and cut into cubes, leaving the skin on.
  • Place into a steamer and steam until soft. This takes approximately 20 minutes.
  • Drain and rinse black beans, place in a large mixing bowl.
  • Add onion, coriander, sweet corn, paprika, garlic, cumin and chilli powder to the mixture.
  • When the sweet potatoes are ready place in a separate mixing bowl and mash with the back of a fork or a masher until creamy.
  • Add the black bean mixture and 1 cup of crushed tortilla chips to the sweet potato mixture and mix well.
  • On a separate plate/bowl pour ¼ cup of polenta flour ready to coat the patties.
  • Prepare the mixture into the patty size desired, roll in polenta flour until they are completely coated and set aside on a baking tray lined with nonstick baking paper.
  • Brush a small amount of oil onto each patty, place in the oven and bake for around 30-40 minutes, flipping them halfway. The longer you bake them the firmer and drier they will get.
  • Serve with your favourite filling.

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