Heat up a cold winter evening with these spicy southwestern-inspired bean and sweet potato patties served with a dollop of jalapeno pepper and lime cream!
Not only is this dish easy to prepare, making it an ideal option for a healthy weeknight meal, but it is also packed with legumes, nuts and quinoa to be protein-rich and naturally vegan and dairy-free.
For a low-calorie option, enjoy over a bed of lightly dressed, crispy salad greens. Or, for a heartier meal, slap a patty on a bun with avocado and your favourite burger garnishes, including a slice of American-style Tofutti non-dairy soy cheese. Enjoy!
Ingredients (makes four large patties)
For the patties:
1 large sweet potato
3 tbsp. vegetable oil
1/2 cup cooking onion, chopped
2 cloves garlic, minced
200 g canned black beans, rinsed and drained
1 tsp. smoked paprika
1/2 tsp. salt
3/4 cup quinoa, cooked
4 tbsp. chopped, toasted almonds
2 tbsp. flaxseed meal
For the jalapeno-lime cream:
1/2 cup Toffuti Sour Supreme
1 small jalapeno pepper, deseeded and minced
1 tsp. lime juice, freshly squeezed
Salt and pepper to taste
Directions
Pierce the potato with a fork several times, and place in an oven preheated to 218 C (425 F). Bake for about 40 minutes.
Meanwhile, in a skillet, heat one tablespoon of oil over medium heat, and add the onion and garlic. Cook and stir for about four to five minutes — until tender and caramelized.
Once the sweet potatoes are baked through, halve them lengthwise and scoop the flesh into the skillet. Add the black beans, paprika and salt, and mash together using a potato masher. Add the cooked quinoa, chopped walnuts and flaxseed meal, and shape into four patties, about 1.5 centimetres thick.
To make the cream, mix the Tofutti Sour Supreme with minced jalapeno, lime juice and salt, and set aside while you cook the patties.
In another skillet, heat the remaining oil over medium heat and lightly pan-fry the patties for four to five minutes on each side, until golden. Serve the patties with a dollop of the cream, and enjoy!