My version:
Gluten-Free Southwest-Style Sweet Potato Burgers
- ~8 small sweet potatoes
- 1 cup drained and rinsed black beans
- 1/2 cup drained and rinsed canned corn
- 1 tbsp tapioca starch
- 5 small cloves purple garlic crushed
- cumin, cayenne, oregano, and salt to taste
- 1/3 cup cooked wild rice
- oil for frying
Preheat oven to 400F. Bake sweet potatoes about 1 hour, or until sticky and sweet. Cut sweet potatoes in half and let cool.
Scoop out the sweet potato flesh into a large bowl. Add black beans, corn, tapioca starch, crushed garlic, spices, rice, and mix.
Put mixture in fridge 15-20 minutes to firm it up. Form into patties. If it's still too soft to form into patties, add extra starch.
Heat oil over high heat in a frying pan. Add patties and cook 2-3 minutes on each side, or until browned.
Serve with warmed corn tortillas, avocado, and salsa.
