I found this recipe on Pinterest the other day and I love it. I took out some of the ingredients and added a few of mine. Why add syrup to sweet a recipe when yams are naturally sweet and full of great nutrients? It’s great. Two nights of eating it (it makes a lot when you’re only feeding two!) and I kind of want to eat it again tonight. Feed the addiction, right?
2 cans cannellini white beans, drained
1 medium sweet potato
1 medium yam
2 Tbsp tahini
1 tsp seasoning (I recommend Caribbean Jerk or lemon pepper)
1/4 cup wheat flour
oil (I use olive, but do as you will)
Bake the sweet potato and yam in the oven, peel, and mash.
Drain beans, mix and mash with the yam/sweet potato mixture
Add seasoning, flour, tahini and mix well. If mixture is dry, add more flour
Form patties and cover in bread crumbs. Cook on both sides until browned in medium heat in skillet. Allow to cool for a couple of minutes before eating.
This is best served on thin buns, with avocado and dijon mustard. Don’t doubt the amazingness of the combination. It’s unforgettably awesome. Seriously. Also–the picture? Not mine.