Vegan Mexican spiced sweet potato cakes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and dice sweet potatoes into 1/2 inch pieces. Halve, peel, and thinly slice half the onion. Finely dice the remaining half. Drain and rinse beans. Halve the lime.

Step 2

In small bowl, combine red onion and juice from whole lime, pinch of salt, and set aside to pickle until serving.

Step 3

Combine potatoes, onions, half the Mexican spice blend, 1/4 cup Panko, salt & pepper, and 2 teaspoons water. Cover and microwave until fork tender. 4-6 minutes. When sweet potatoes are done, mash with a fork. Allow to cook slightly.

Step 4

While sweet potatoes cook, in a small pot combine rice, 1/4 cup water, and salt. Bring to a boil, then simmer on low for 15-18 minutes. Fluff rice with a fork and stir in beans. Keep covered and off heat until ready to serve.

Step 5

Form mashed sweet potatoes into six 1/2 inch tall patties. Press each patty into dish with remaining Panko until coated on all sides.

Step 6

Heat 1/4 inch layer of oil in large non-stick pan over medium high heat. Oil is hot enough once Panko sizzles when it hits the oil. Gently add patties. Cool until golden brown. 2-3 minutes each side. Don’t crowd the pan. Transfer to paper towel lines plate and season immediately with salt.

Step 7

Roughly chop cilantro and add to pickled onions. Mash avocado.

Step 8

Divide everything between two plates. Top rice with sweet potato patties, pickled onion, and mashed avocado. Add hot sauce to taste.