These tasty little sliders are perfect as an appetizer for entertaining or as a small plate snack. Either way, you’ll fall in love with these cute little guys especially when you find out how easy they are. And…there’s a video to go with the recipe and step-by-step instructions below! Chef Mark takes you through each step as Dr. Ashley shares the health benefits of each ingredient.
Celebrate fall with these Mexican themed sweet potato patties. Add the ingredients listed in the variations for a spicy kick to your sliders. Serve on baguette slices (Schar Gluten Free baguette works well), mushroom caps, or mini buns and all the fixings. We created this recipe with only 7 main organic ingredients that we got from Natural Grocers.
Celebrate fall with these Mexican themed sweet potato patties.
Author: Mark Reinfeld - The Doctor & The Chef
Recipe type: Appetizer
Serves: Approx. 18 small sliders
⅓ cup quinoa
⅔ cup water
1 ¼ teaspoons sea salt, or to taste, divided
1 large sweet potato, peeled and chopped
½ cup cooked black beans
¾ cup gluten free breadcrumbs, divided
¼ cup thinly sliced green onion
2 tablespoons finely chopped cilantro
2 teaspoons ground cumin
1 teaspoon wheat-free tamari soy sauce, or to taste, optional
½ cup garbanzo flour, optional
Coconut oil for sauteing
Fixings such as thinly sliced red onion, thinly sliced tomatoes, vegan cheese, sliced pickles and your faves.
Place the quinoa, water, and ½ teaspoon sea salt in a small pot over medium high heat. Bring to a boil. Reduce the heat to low, cover, and cook until all liquid is dissolved, approximately 15 minutes. Remove from the heat and fluff with a fork. Keep covered until ready to use. This should yield approximately 1 cup of cooked quinoa.
Place the sweet potatoes in a pot with water and bring to a boil. Cook over high heat until the potatoes are just soft, approximately 20 minutes. Drain well, mash with a fork and measure out 1 ½ cups for this recipe.
Combine the following in a large bowl and mix well: cooked quinoa, cooked sweet potato, remaining ¾ teaspoon sea salt, black beans, ¼ cup breadcrumbs, green onion, cilantro, cumin, tamari if using, and garbanzo flour, if using. If you wish you can place this mixture in the refrigerator for 15 - 30 minutes.
Place remaining ½ cup breadcrumbs in a small bowl. Form small patties with about ⅛ cup mixture and coat with bread crumbs.
Add coconut oil to a saute pan over medium high heat. Place patties in pan and cook for 3-5 minutes on each side, until golden brown. Serve with the fixings and enjoy!
Add the ingredients listed in the variations for a spicy kick to your sliders. Serve on baguette slices (Schar Gluten Free baguette works well), mushroom caps, or mini buns and all the fixings.
Variations: Add ¼ teaspoon chipotle powder, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon ground black pepper along with the cumin.