Prep: 15 min
Cook: 40 min, plus cooling time
250g peeled sweet potato, cut into 2cm cubes
½ tsp ground cumin
½ tsp smoked paprika
1 cup rinsed and drained black beans
1 tbs chopped fresh coriander, mint or parsley leaves
1 slice wholegrain bread, processed to breadcrumbs
1 tbs extra-virgin olive oil
Yoghurt and salad leaves, to serve
1 Preheat oven to 200ºC, line a large baking tray with baking paper. Place sweet potato on prepared tray, sprinkle with spices and lightly spray with oil. Roast for 25-30 minutes or until golden and tender. Transfer to a large bowl, mash, keeping some texture. Cool.
2 Lightly mash black beans. Add the black beans, coriander and breadcrumbs to the sweet potato, mix until well combined. Season. Shape mixture into 4 x 2cm thick patties.
3 Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 2-3 minutes each side or until golden. Serve with a dollop of yoghurt and salad leaves.