Meatless Monday: Black Bean Sweet Potato Fritters

Decided to put this week’s Meatless Monday up a little early … maybe it’s a recipe you can shop and plan on making this Monday, hehe.

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Over the past few weeks, I’ve been trying out some fritter recipes here and there. Their pictures look soooo tempting: Crispy and crunchy on the outside, and I imagine a tasty, soft but firm middle. Unfortunately, what usually resulted was a soggy mess that was too difficult to flip because of how soft the patties were.

After trying out a few recipes, I got a feel for the flavors and textures I was looking for, so experimented with some left over baked sweet potatoes and canned black beans left over from the Perfect Veggie Burger recipe.

Being a fan of the sweet/savory combination, I decided to come up with a fritter that a) satisfied my craving for that sweet savory combination I love; b) was crispy on the outside and c) wasn’t all squishy and “too soft to flip.”

The trick was in making sure to add some cornstarch to the mix, which definitely helped a lot. If for some reason you’re not into the idea of using corn starch, you might wish to replace it with arrowroot powder or rice flour. Something fine and not wheaty or sticky like flour should help bind the mashed sweet potatoes together, but not make the fritter pasty tasting. Also, I added a smoky, spicy component to this fritter by using cumin and some cayenne pepper.

I enjoyed these fritters with a few sliced cucumbers. They’re pretty rich and tasty, so a nice light side to accompany it is perfect.


Black Bean Sweet Potato Fritters
Makes about 6 one-patty servings.
Cooking time was measured assuming that sweet potatoes were cooked ahead of time since I used leftovers. Prep and cook time took around 25 minutes. Otherwise, you’ll need to figure on cooking the sweet potatoes ahead of time. Mine were baked, but you could easily use boiled and drained sweet potatoes, since that method of cooking is a little faster.

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2 large cooked sweet potatoes, mashed (nothing added)
1/2 cup cooked black beans (I used left over canned)
1 teaspoon cumin (or more, if you like the smoky flavor of it)
1/2 teaspoon of cayenne or other hot red pepper (adjust this to your taste, or omit if you aren’t a fan of heat)
2 Tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/2 cup bread crumbs
2 Tbsp olive oil

1) Mash the sweet potatoes. Add the black beans, spices, cornstarch, salt and pepper. Stir to combine.

2) Pour the bread crumbs into a pie plate. Then, patty the mashed potato mixture. I got about six patties. Dredge both sides of the patty into the bread crumbs, pressing them so the crumbs stick to the top and bottom. Set aside.

3) Heat the olive oil over medium-high heat in a skillet. When the pan is hot, add the patties. Cook for about 3-4 minutes per side, or until they are golden brown and crispy. Flip the patties, and cook for another 3-4 minutes. Remove from the pan and drain on paper towels. Then, move to serving plate.

Serve warm!

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3 thoughts on “Meatless Monday: Black Bean Sweet Potato Fritters

  1. I just made chickpea patties for the first time using Greek yogurt. Now I’m obsessed with trying different type of bean patties — this sounds like such a great combo of flavors!! Yum!

    • Hope you do enjoy this 🙂 The one thing I had trouble with in this recipe is how loose it stayed even after cooking. If you mess with it and can figure out how to make it a little “tighter” I’d love to hear your suggestions!

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