Sweet Potato and Black Bean Burger with SW Slaw

• Vegetarian

• Produce

  • 1/2 cup Black beans, dry
  • 1 Carrot, large
  • 1/2 tsp Cayenne or chipotle, powder
  • 1/2 whole head Green cabbage
  • 2 1/2 tsp Onion powder
  • 2 Sweet potatoes

• Condiments

  • 1 cup Mayo

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin
  • 1 tsp Cumin, powder

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

Found on oneacrevintagehome.com

Description

Ingredients

• 2 sweet potatoes or 1-1/2 cup mashed
• 1/2 cup dry black beans
• 1/2 cup breadcrumbs
• 2 tsp. cumin
• 2 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 cup mayo
• 1/2 to 1 whole head green cabbage, shredded or chopped
• 1 large carrot, shredded
• 1 tsp. cumin powder
• 1/2 tsp. onion powder
• 1/2 tsp. cayenne or chipotle powder

Directions

• Use either 1-1/2 cup precooked mashed sweet potatoes from another recipe or cook new by boiling peeled sweet potato pieces until soft and whipping them until all the lumps are gone. Boil dry black beans in lots of water until all the beans are soft. In a bowl of whipped sweet potatoes add cumin, onion powder, paprika, salt and pepper. Fold in cooked black beans. Be sure not to break up the beans to much. Form 6 patties in your hand. If the mixture is too wet to form, then add a little bit more breadcrumbs. Bake patties on a cookie sheet at 375 degrees F for 17 minutes then flip patties over and bake for another 17 minutes on the other side.
• Shred cabbage and raw carrots. In a bowl, mix mayo with all the seasonings. Fold cut veggies with mayo mixture and put into refrigerator for at least 4 hours. Serve over burger and enjoy.