Ingredients
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1 medium sweet potato, peeled and diced sweet potato1 medium sweet potato, peeled and diced
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1 tablespoon sesame oil sesame oil1 tablespoon sesame oil
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1 cup cooked black beans, drained and rinsed black beans1 cup cooked black beans, drained and rinsed
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1/2 cup water chestnuts, finely chopped water chestnuts1/2 cup water chestnuts, finely chopped
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon ginger, grated ginger1 tablespoon ginger, grated
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1 tablespoon Szechuan peppercorns, crushed szechuan peppercorns1 tablespoon Szechuan peppercorns, crushed
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1 tablespoon soy sauce (or tamari for gluten-free) soy sauce1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon hoisin sauce (vegan) hoisin sauce1 tablespoon hoisin sauce (vegan)
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2 teaspoons chili-garlic sauce chili-garlic sauce2 teaspoons chili-garlic sauce
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1 tablespoon cornstarch or arrowroot powder cornstarch1 tablespoon cornstarch or arrowroot powder
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1/2 cup oat flour (certified gluten-free if needed) oat flour1/2 cup oat flour (certified gluten-free if needed)
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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Lettuce leaves or gluten-free burger buns, for serving lettuce leavesLettuce leaves or gluten-free burger buns, for serving
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Sliced cucumber and pickled carrots, for topping (optional) pickled carrotsSliced cucumber and pickled carrots, for topping (optional)
Directions
Roast the sweet potatoes, then combine all ingredients in a bowl, form patties, and pan-cook until crisp. Serve with desired toppings. For a soy-free version, substitute coconut aminos for soy sauce and omit hoisin sauce. Adjust spice level by reducing or increasing chili-garlic sauce and Szechuan peppercorns.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Toss diced sweet potato with half the sesame oil and roast on a baking sheet for 20 minutes until tender. Let cool. |
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2
Done
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In a large bowl, mash the black beans with a fork, leaving some chunky bits for texture. |
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3
Done
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Add the roasted sweet potato, water chestnuts, scallions, garlic, ginger, crushed Szechuan peppercorns, soy sauce, hoisin sauce, chili-garlic sauce, and the remaining sesame oil. Mix well. |
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4
Done
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Stir in cornstarch or arrowroot powder, oat flour, and chopped cilantro. Mix until combined and the mixture holds together. If too wet, add more oat flour. |
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5
Done
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Divide into 4 equal portions and shape into patties. |
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6
Done
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Heat a non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side until golden and firm. |
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7
Done
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Serve on lettuce leaves or gluten-free buns, topped with sliced cucumber and pickled carrots if desired. |
