TRIPLE POWER PATTIES

SERVES 6 PORTIONS

FOR THE PATTIES

2 medium sweet potatoes, peeled and chopped into 2-inch cubes (equal to 2 cups mashed sweet potato)

1 cup quinoa

2 tbsp extra virgin olive oil, divided

1⁄4 cup diced onion

2 tbsp raw shelled hempseed

1⁄4 tsp paprika

1⁄4 tsp ground cumin

1⁄4 cup panko

1 397g (14oz) can black beans, drained and rinsed

FOR THE SPICY MAYO DIP

1⁄2 cup vegan mayonnaise

1⁄4 cup sweet chili sauce

1 tsp tamari

1⁄2 tsp Tabasco

NUTRITIONAL VALUES

Calories: 1008kcal
Fat: 80.1g (55g S.Fat)
Carbs: 69.3g
Protein: 19.1g
Sugar: 27.9g
Sodium: 65mg

METHOD

PATTIES:
Cover the sweet potato cubes with water in a medium saucepan. Cover and bring to a boil, then reduce to a medium high heat. Cook for about 15 minutes with the lid slightly cracked, or until the sweet potatoes can be pierced with a fork. Drain and mash the potatoes. Place aside.

In a separate saucepan, cook the quinoa: place the quinoa in a sieve and thoroughly rinse it. Combine quinoa and 2/3 cup water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the water has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

Meanwhile, heat 1 tbsp oil in a skillet over medium high heat. Sauté the onion for 10 to 15 minutes, or until translucent.

In a large mixing bowl, combine the mashed potatoes, quinoa, sautéed onion, hempseed, paprika, cumin, and panko. Add the black beans and mix well. Make twelve balls and then flatten into 14-inch-thick patties.

Heat the remaining oil in a skillet over medium high heat. Brown the patties for 3 to 5 minutes on each side, or until lightly browned.

SPICY MAYO DIP:
Combine all the dip ingredients in a large mixing bowl.

Serve with Triple Power Patties in a bowl.