Since I decided to start the year with Veganuary (going Vegan in January), I’ve been on the lookout for great tasting recipes that don’t leave me pining for protein or crying out for cheeses. When Ethics & Antics’ recipe hit my inbox from the folks running this global show, I was quick to grab any missing ingredients and give it a try. And it didn’t disappoint.
- 2 cans black beans
- 2 medium sweet potatoes
- 1 cup crush 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
- 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. Try pairing them with guacamole, cashew cheese, lettuce and tomatoes.
Makes: 8 | Prep: 15-20mins | Cooks: 30-40mins