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Sweet Potato and Black Bean Cakes

6 Apr

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Haven’t been feeling so hot since I got back from a short work conference earlier this week… Kind of run-down, not sleeping so much or so well, etc. And basically, we have so few things in the kitchen, I’m not sure how we’re going to make it to the weekend. Yikes.

So I whipped up a stone-soup of sorts for dinner… Sweet potato and black bean cakes. And it was delicious, so much so, that I had leftovers for lunch today. Ta-da! Super healthy and very easy.

Ingredients

  • 1/2 can of black beans, rinsed and drained
  • 1/2 sweet potato, peeled and grated using a box grater
  • 1/3 c cooked quinoa (or just add more beans or sweet potato if you’re not like me and have cooked quinoa in the fridge)
  • 1 egg
  • liberal dashes of salt & pepper
  • 1-2 tsp curry powder
  • 3 tbsp corn meal
  • 3 tbsp bread crumbs

Instructions

  • Preheat to 400/425.
  • Put bean in a bowl, lightly mashing about half of them– leave some unmashed for a little bit of texture. Add sweet potato, egg, and spices.
  • Stir in corn meal and bread crumbs, adding slightly more dry ingredients until it is a thick enough consistency.
  • Grab about a handful of the mixture, and roll into a disk, placing on baking sheet and flattening down a bit. Continue until you have a bunch of little balls…
  • Bake ~5 min, flip and then bake for another 3-5 min, or until golden and crisp.
  • Serve hot, with lime yogurt (just take plain yogurt and add the juice of a lime) or homemade bbq sauce (mix ketchup, Worcestershire sauce, vinegar, and some curry powder) or both sauces.
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