Sweet Potato Cannellini Bean Cakes with Minted Coconut Yoghurt
These were literally the easiest burger to throw together. Ever. But they looked fantastic and tasted even better. I had some overwhelming cravings for sweet potato, but I wanted a way to make it a little more interesting, and so using various things in my cupboard and fridge I created a masterpiece. These make the perfect lunch for one person, and the recipe can easily be doubled or tripled or quadrupled to make a whole family dinner.
You will need:
1 medium-large sweet potato, cubed (approximately 250g or so)
1/2 can cannelini beans, rinsed and drained well
1/4 tsp cayenne pepper
2 tbsps chopped onion
1/4 cup fresh coriander, chopped finely
2 tbsps lemon juice
Minted Coconut Yoghurt
Simply Combine 3 tbsps coconut yoghurt with 2 tbsps freshly chopped mint, 2 tbsps lemon juice and a little salt and pepper.
Steam your sweet potato for 15-20 minutes or until it is very soft and the skins start to fall off. Leave the cubes to cool for at least 30 minutes, or until they're almost at room temperature. Mash roughly with a fork and then add the other ingredients, continuing to mash until well combined, but leave some of the beans whole for a more chunky texture.. Preheat a frying pan with coconut oil and put 3 even dollops of mixture into the pan. Cook on a low-medium heat for around 5 minutes, or until the base is crunchy, then carefully flip and cook the other side. Serve with minted coconut yoghurt and a salad of your choice and enjoy!