Sweet Potato Patties and Garlic-Mint Green Beans

Sweet Potato Patty with Summer Squash and Mint Green Beans

Sweet Potato Patty with Summer Squash and Garlic-Mint Green Beans

I make a lot of veggie patties. I admit I’m on somewhat of a quest for the perfect veggie burger, and while I haven’t found it yet, I’ve found a lot of keepers along the way. Veggie patties and burgers are as varied as vegetables themselves! I make everything from chickpea Falafel patties, herbed quinoa patties, pancake-like zucchini patties, blackbean burgers, and I think I found a new favorite for my husband, these Sweet Potato and white bean patties. I baked mine in the oven, but you can pan-fry them just as easily. They freeze well and can be reheated in the oven or microwave, and eaten on a bun or without!

Sweet Potato Patties adapted from this recipe Serves 4

  • 2 cans Great Northern white beans, drained and rinsed
  • 2 medium sweet potatoes (or one large, about 1 lb)
  • 2 Tbsp tahini
  • 2 tsp maple syrup
  • 1 tsp ground coriander
  • 1/4 cup wheat flour
  • 1 TBSP nutritional yeast (optional)
  • 1 TBSP Chia seed soaked in 1/4c warm water for 5 minutes to make Chia gel.(optional, but they hold together better with it. Or an egg)
  • salt and pepper
  • 1 cup Panko or regular breadcrumbs

You can also add fresh herbs like cilantro or parsley to this, or more spices like cayenne, garlic, cumin or chili powder for a kick.


  1. Steam or bake your sweet potato. If steaming, peel and dice the potatoes, then steam about 10 minutes until soft. If baking, bake at 400 degrees for about 40-60 minutes until tender, then peel and mash.
  2. Add drained and rinsed beans to the mixing bowl. Mash beans and potato together.
  3. Mash in seasonings, flour, nutritional yeast, Chia gel (if using) and salt and pepper. Your mixture will be quite soft and moist. Let it chill in the fridge for about 15 minutes if you have the time. You should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
  4. Preheat the oven to 400 degrees or heat 1 Tbsp safflower oil in a pan over medium heat.
  5. Form a patty from mixture and coat in Panko crumbs (or breadcrumbs). Then drop the patty in the pan and shape into a patty shape (or arrange patties on a greased baking sheet). Cook until browned and warmed through; about 6 minutes per side if frying, or 10-12 minutes per side if baking.

I served my patties with roasted slices of Summer squash and onions (on another pan, baked at the same time as the patties), and Garlic-Mint Green Beans (below).

This is a picture from the original recipe where she uses Panko instead of breadcrumbs, which makes for a prettier patty, but I didn’t have any.

Garlic-Mint Green Beans serves 4


  • 1 lb fresh green beans, tops removed
  • 1 handful of fresh mint, about 1/4 cup
  • 1 tsp garlic powder
  • 2-3 TBSP Extra Virgin Olive Oil
  • salt and pepper

Steam the green beans until tender crisp, about 7 minutes. While the beans are steaming, chiffonade the mint leaves, and mix in a bowl with the olive oil, garlic powder, salt and pepper. Toss with the hot green beans and serve warm or chilled. These make a great cold picnic salad!


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