Stuffed Sweet Potato Cakes

SWEET POTATO DOUGH

6 cups diced and cooked sweet potatoes

2 Tablespoons corn starch

1 cup Brown rice flour

1 cup old fashioned rolled oats

1/4 cup liquid ( potato water, broth or plant milk)

1 tsp each: Onion powder

Garlic powder

Fine sea salt

1/4 tsp Tumeric powder

1/8 tsp nutmeg

1/8 tsp black pepper

Put everything in a large bowl and mix until everything is well combined

Divide into 8 equal parts and roll into balls. Lwt rest covered for 15 minutes


FILLING

1 can Whole black beans

2 Tbsp diced jalapeños

1 Tbsp onion powder and garlic powder

2 tsps ground cumin

1 tsp ground coriander

8 Tbsps Vegan shredded cheese

Place everything, except the cheese, in a bowl and blend well


Flatten dough ball to look like a thick burger patty, make a small indent in the middle of the flattened patty. Add 1 Tbsp of cheese and 1 1/2 tbsps of bean mixture. Bring the edges of the patty ontop of the filling and carefully encapsulate the filling within the patty.

Place on a baking pan lined with parchment paper.


COOKING TECHNIQUE

I use a Ninja Foodie Air Fryer and set at Air Crisp for 15 minutes at 390°. After 10 minutes flip the patties over for the additional 5 minutes




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