West African Yam and Bean Patties

Weekly Recipe: 
NonWeekly
Makes 8 patties

1 tablespoon coconut oil, extra for frying

1 onion, diced

1 pound yams, diced

1 carrot, grated

4 - 5 cloves garlic, minced

1/2 teaspoon ginger powder

2 teaspoons paprika

1/4 teaspoon cayenne pepper

1 can pinto beans, drained and rinsed

1 cup cooked brown rice

1/4 cup quinoa flakes

1/4 cup finely chopped almonds

Sea salt and pepper, to taste

Lime wedges, for garnish

Heat one tablespoon of coconut oil in a skillet over medium-high heat. Add the diced onion, reduce the heat to medium, and cook until the onions are soft and translucent, about three to five minutes. Stir in the yams and add a pinch of sea salt. Cover and cook until the yams are completely tender, about five minutes, stirring occasionally. Add the garlic, ginger powder, paprika, and cayenne, and cook until fragrant, about 30 seconds. Remove from heat. Empty the pinto beans into a large bowl, and use a fork to mash them. Add the cooked vegetable mixture along with the cooked rice, quinoa flakes, and almonds. Stir to combine and then add salt and pepper, if desired. Hand-shape the mixture into eight patties. Heat a small spoonful of coconut oil in a pan over medium-low, then set a couple of patties in the hot pan. Cook the patties for about six minutes, then flip them over: you should see a nice crust on the cooked side. If they break apart during the flipping, just reshape them with the spatula—they’ll hold together once the second side is cooked. Cook for the second side for another six minutes. Repeat until all patties are cooked. Serve the patties on your bun of choice or atop a bed of greens à la “protein style” with a lime wedge on the side for garnish. Source: Thrive Foods by Brendan Brazier