Black Bean, Quinoa, and Sweet Potato Croquettes

Black Bean, Quinoa, and Sweet Potato Spicy Croquettes

1 tbsp organic, extra-virgin coconut oil (or olive oil)
1 1/4 tsp cumin seed (not powder, use whole seed)
3/4 – 1 cup onion, diced
1/2 tbsp (roughly) Serrano or jalapeno chile (about 1 chile) , finely chopped (can substitute a few pinches crushed red pepper) (optional, see note)
2 medium-large cloves garlic, finely chopped
1 tsp dry oregano
1/8 tsp allspice
1/2 tsp sea salt
freshly ground black pepper
1 cup mashed cooked sweet potato, packed, skin removed (see note)
1 can black beans (rinsed and drained)
1 1/2 cups cooked quinoa (see note)
1/2 tsp sea salt
2 tbsp freshly squeezed lime juice (first zest limes, see below)
1/2 – 1 tsp lime zest (zest first, then squeeze juices)
1/4 cup chopped cilantro, optional (can omit and sprinkle finished individual patties with cilantro, see note)
1-2 tbsp organic, extra-virgin coconut oil (or olive oil) (for frying)

In a skillet over medium-high heat, add the oil. Add the cumin seed and let cook for a minute or two, stirring through. Reduce heat to medium, add onion, chopped chile, garlic, oregano, allspice, salt and pepper, and let cook 8-10 minutes until onions are very soft (be sure to reduce heat if needed if garlic starts to brown, so it doesn’t burn and develop a bitter taste). Once onions are soft, transfer mixture to a large bowl. Add remaining ingredients (except coconut oil) and mix through until well combined. At this point, you can refrigerate mixture until ready to fry in patties (refrigerating for at least a half-hour will make it firmer and easier to form). Take scoops of the mixture and form into small patties with your hands. Repeat until you have used all of the mixture. In a non-stick skillet over medium-high heat, heat the oil. Add the patties, flatten gently on the pan, and fry for 6-9 minutes on each side, until golden and a crust has developed; flip them over only once or twice (the second side will cook quicker than the first). Serve with a generous drizzle of Pumpkin Seed Chipotle Cream! Makes 9-12 patties.

Note: For kids, omit the chile in the sauté stage, and then before making patties, remove a portion for your children. With the remaining batch, you can add in the finely chopped chile (raw, or cook it), or a few pinches of red pepper flakes or a dash of cayenne pepper.

Note: The trick to making these patties is some advanced preparation. When you cook quinoa, make extra (you’ll need 1 1/2 cups cooked for this recipe) and store it in the fridge, in an airtight container. It will keep for 5-6 days, giving you plenty of time to get other ingredients ready. Baking the sweet potatoes in advance is also very helpful. Bake them whole, then cool and refrigerate until ready to get going with this recipe.

Note: Cook the sweet potatoes in advance by baking whole. Simply place one or two sweet potatoes (depending on size) on a baking sheet lined with a little parchment paper (to catch drippings). Bake at 400 for 40-50 minutes, until very soft when pierced with a knife or skewer.

Recipe copyright 2010 Dreena Burton.