Happy Friday everyone! The weekend is almost here! The weather was crazy this week, being record breaking low as everyone knows. After the freezing cold snap earlier in the week, I’ve had new appreciation for the warmth and the sunrise. My kitchen window is perfectly situated to give me an amazing view of the sun rising every morning as I make my oatmeal and smoothie. I have some tiny prayer flags hanging up, and the sun likes to shine through them, making them glow. I love my time in the morning, sipping lemon water while meditating with a yawning, stretching sun. Today is overcast, but the soft morning glow still puts a smile on my face.
Today I was torn between a couple different recipes to post. I made these amazing curry black bean and sweet potato burgers for dinner last week, well, think falafel more and not so much burger. They were so amazing I had made enough for lunch the next day but ate it for breakfast instead. Yep, cold and everything!
I ate mine on top of a salad for dinner, because I think that day I had eaten a ton of muffins, granola, oatmeal, rice, etc. It was delicious as a salad addition, and also as a sort of savory pancake the next morning. Some quick googling led to find that black beans have a great protein+fiber ratio, which is great for keeping blood sugar levels stable. Also, they have certain anti-oxidants and phtyonutrients that make them great for anti-inflammatory diets! I also found out that black beans are sometimes called turtle beans. This article talks about how soaking beans can help with the rather unpleasant, smelly after affects, something I’m always interested in preventing!
Sweet potatoes also bring a considerable amount of great fiber to the combination, so together these patties are filling and will keep you energized all night! They are great for pre-dance party fuel. They are easy to whip together using simple ingredients, which is what this blog is all about!
Curried Black Bean and Sweet Potato Patties
¼ white onion, diced
¼ yellow bell pepper, diced
spice mixture: 1 teaspoon each of granulated garlic, ginger, white pepper, chili powder, cinnamon, turmeric, cumin (if you don’t have all these fancy spices, just sub for what you do have, or use a heaping teaspoon or two of curry powder)
2 teaspoons lime juice
2 teaspoons soy sauce
1 teaspoon chopped chipotle
2 good squeezes of siracha
¼-1/3 cup flour mixture
¾ cup smashed black beans
1 med baked sweet potato
1) First, sauté your onions and peppers in a pan with a tiny amount of oil (or water), until soft and translucent. Add the spice mixture and allow it to cool down in the pan while you assemble the liquid ingredients, the flour, beans, and sweet potato. Add the onions and peppers and mix with your hands until it reaches a uniform consistency (meaning, the same throughout, so all mushy, not some parts still separate).
2) Heat your skillet back up (this should only take a second if you use the same one), and add oil to the bottom, just enough to cover the bottom. You want the skillet to be on medium, or slightly above. This way it gives a good crusty edge, but doesn’t cook the outside faster than the inside. Scoop spoon fulls of the mixture into the pan and flatten with your hand. Flip each patty after about 5 minutes, and cook on the other side. They will stick together as a patty once they are cooked, so don’t worry about that! Now, enjoy them, and try not to eat them all at once!