Happy Monday! Although I guess it’s Tuesday now. Anyway, some exciting news, my ultimate frisbee team spent the last weekend at SoCal Sectionals, and we won! I’m so glad to be part of this team, and I can’t wait for Regionals, then hopefully Nationals coming up later in May.
Anyway, that’s just a quick little celebration, but now onto the food. Sweet potatoes were on sale a while ago, so I got inspired to make these patties. I served them with some roasted vegetables and topped it off with a delicious thai peanut sauce. I had leftover sauce, so I ended up using it as salad dressing and a dip for carrots and other raw veggies. It was amazing! The patties were also quite good, with plenty of sweetness from the sweet potatoes, and packed with protein from the beans. Here’s the recipe!
Sweet Potato Black Bean Patties with Thai Peanut Sauce
2 medium sweet potatoes
Half a sweet onion, chopped
1 15oz can black beans, drained
1 bunch green onions, chopped
1 cup cooked brown rice
Thai Peanut Sauce
3/4 cup lite coconut milk (half of a 14oz can)
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup agave nectar
2 tbsp red curry paste
For the patties, cook the sweet potatoes using your method of choice-either roast them at 400˚F until soft (about 40 minutes) or microwave for about 7 minutes. Allow to cool, then scoop out the insides.
Preheat the oven to 375˚F and line baking sheets with parchment. Combine the sweet potato, onion, beans, green onions, and brown rice in a food processor and process until loosely combined but still chunky. Mix in the eggs until a doughy mixture forms. Scoop out 1/4 cups of patty mixture and form into round patties. Place on the baking sheets. Bake for 20-30 minutes, until the patties are set and dry on the outside. Remove from oven and allow to cool.
For the sauce, combine all ingredients in the food processor and pulse until well-incorporated. Add warm water as necessary to thin sauce to your desired consistency. Drizzle over patties. Enjoy!