Kumara black bean patties
Ingredients
3 medium kumara
2 x 400g tins black beans
50g sunflower seeds
1 or 2 cloves garlic
2 teaspoons smoked paprika
1 teaspoon dried mixed herbs
2 teaspoons salt
½ teaspoon white pepper
½ teaspoon chilli flakes or powder
2 tablespoons Angel Food parmesan
1 tablespoon finely chopped red onion
1 tablespoon finely chopped chives or spring onion
Instructions
1. Prick the kumara all over with a fork or sharp knife to release steam as they cook. Cook the kumara, whole and unpeeled, until very soft: either in a microwave or conventional oven.
2. Drain the tins of black beans (freeze the liquid to add to a soup or stew another day). Set one can aside and put the contents of the other can into a food processor with the sunflower seeds, garlic, paprika, mixed herbs, salt, pepper and chilli. Blend until smooth.
3. When the kumara is soft and has cooled down enough to handle, remove the skin and mash in a large bowl. Add the black bean mix from the food processor and stir well to combine. Add the second tin of black beans and stir again to mix through.
4. Preheat oven to 180C.
5. Line a baking tray with baking paper.
6. Form mix into about 20 oval patties weighing about 30g each (slightly less than ¼ cup mix per pattie) and place on the baking tray.
7. Bake the patties for about 45 minutes: the outside should be firm, even slightly crunchy, and the inside will still be a bit soft.
8. Make the parmesan sour cream: combine sour cream, parmesan, red onion and chives.
9. Serve patties and sour cream in wraps or bowls with your favourite salad veges.
Notes
Patties can be frozen very successfully, either before or after baking.
You could use pumpkin seeds (or any kind of nuts) instead of the sunflower seeds.
