Can I freeze Sweet Potato Black Bean Patties for later use?

Yes, Sweet Potato Black Bean Patties freeze well and can be stored for up to 3 months. To prevent them from sticking together, place a piece of parchment paper between each patty before freezing in an airtight container or freezer bag. When ready to eat, reheat them in the oven at 400°F (200°C) for 8-10 minutes until heated through and crispy.

How long do Sweet Potato Black Bean Patties stay fresh in the refrigerator?

These patties can be kept in an airtight container in the refrigerator for 4 to 5 days. Make sure they have cooled completely before storing to maintain texture and freshness. For best taste, consume within this timeframe.

What can I use to make Sweet Potato Black Bean Patties gluten-free?

To keep the patties gluten-free, use certified gluten-free rolled oats in the recipe. If you want to avoid oats entirely, cooked quinoa or rice can be used as a substitute in an equal amount. This maintains the binding effect without gluten.

Are Sweet Potato Black Bean Patties suitable for a vegan diet?

Yes, these patties are naturally vegan since they contain no animal products. They typically include plant-based ingredients like sweet potatoes, black beans, oats, and spices, making them a nutritious and filling option for vegan meals.

How can I add more protein to Sweet Potato Black Bean Patties?

To boost protein, you can add a tablespoon of ground flaxseed or chia seeds to the mixture, or mix in some cooked quinoa. Another option is to serve the patties with a protein-rich side, like a bean salad or a dollop of Greek yogurt if your diet allows.

Sweet Potato Black Bean Patties Recipe With Fresh Lime Zest

Ingredients

– 2 cans (15 oz each) black beans, drained and rinsed

– 1 medium sweet potato (350g), cut into 1/2-inch cubes

– 3/4 cup old-fashioned rolled oats

– 1/2 medium yellow onion, diced

– 1/2 medium red bell pepper, diced

– 4 cloves garlic, minced

– 2 tsp smoked paprika

– 1/2 tsp ground coriander

– 1/2 tsp fennel seeds

– 1/4 tsp ground cumin

– 1/2 vegan bouillon cube or 1/2 tsp vegetable base

– 1 tbsp tamari

– Kosher salt, as needed

– Oil spray

– 2 tbsp avocado oil

– Juice of 1 small lime

– 1 to 2 tbsp agave syrup

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Instructions

1- Preheat oven to 425°F and line two baking trays with parchment paper.

2- Drain black beans thoroughly and spread in a single layer on one baking tray.

3- Place sweet potatoes on one side of the second baking tray, and onions, bell pepper, and garlic on the other side. Drizzle with oil and a pinch of salt; toss to coat and spread evenly.

4- Bake black beans on the top rack for 15 minutes. Bake vegetables on the bottom rack for 15-20 minutes or until sweet potatoes are tender. Let cool 10 minutes.

5- Transfer beans and vegetables to a food processor with oats, spices, crumbled bouillon, and tamari. Pulse until well combined and mixture holds together, scraping sides as needed.

6- Scoop 1/3 cup portions and form into patties about 1/2 inch thick. Place on lined baking tray, lightly spray both sides with oil. Bake 15 minutes.

7- Whisk avocado oil, lime juice, agave syrup, and a pinch of salt. Brush tops of patties with lime drench, flip, and repeat. Return to oven for 5-10 minutes until golden brown.

8- Let patties cool and firm for 10 minutes before serving; add extra lime drench if desired.

Last Step:

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Notes

🔥 Roast ingredients beforehand to reduce moisture and improve patty texture.
❄️ Allow patties to cool completely to firm up before serving.
⏰ Use a food chopper or pre-chopped vegetables to save prep time. Swap quick oats for rolled oats if mashing by hand.

Author: Brandi Oshea
Prep Time: 25 minutes
Cooking time: 40 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking, pulsing, forming patties
Cuisine: American, Vegetarian
Diet: Vegan, Gluten-Free option

Nutrition

Serving Size: 1 patty
Calories: 180 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 7 g
Cholesterol: 0 mg