Ingredients

• Ingredients 2 cans black beans 2 medium sweet potatoes 1 cup crushed tortilla chips – optional 1/2 red onion, finely diced 1/2 cup coriander, diced 1/2 cup sweet corn 1 tbsp paprika 1 tsp garlic powder/granules 1 tsp cumin Pinch of chili powder ½ cup of polenta flour, to coat Salt to taste

Preparation

• Method Makes 8 patties. Preheat oven to 170 degrees Wash sweet potatoes and cut into cubes, leaving the skin on. Place into a steamer and steam until soft. This takes approximately 20 minutes. Drain and rinse black beans, place in a large mixing bowl. Add onion, coriander, sweet corn, paprika, garlic, cumin and chilli powder to the mixture. When the sweet potatoes are ready place in a separate mixing bowl and mash with the back of a fork or a masher until creamy. Add the black bean mixture and 1 cup of crushed tortilla chips to the sweet potato mixture and mix well. On a separate plate/bowl pour ¼ cup of polenta flour ready to coat the patties. Prepare the mixture into the patty size desired, roll in polenta flour until they are completely coated and set aside on a baking tray lined with nonstick baking paper. Brush a small amount of oil onto each patty, place in the oven and bake for around 30-40 minutes, flipping them halfway. The longer you bake them the firmer and drier they will get. Serve with your favourite filling.