Vegan Sweet Potato Cakes

🥘 Ingredients

• Mexican Spice Blend
  1 tbsp
• black beans
  2 unit
• black pepper
  1 tsp
• cooking oil
  4 tbsp
• guacamole
  1/2 c
• hot sauce
  2 tsp
• lime (halved)
  4
• panko breadcrumbs
  1 c
• plastic wrap
• red onion (thinly sliced)
  2
• salt
  1 tsp
• sweet potato
  4

🍳 Cookware

• medium microwave-safe bowl
• potato masher
• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Halve, peel, and thinly slice half the red onion ; finely dice remaining half. Drain and rinse black beans . Halve lime .

   sweet potato: 4, red onion: 2 (thinly sliced), black beans: 2 unit, lime: 2 (halved)
2. 

   2

   In a medium microwave-safe bowl , combine sweet potatoes, diced onion, half the Mexican Spice Blend , ¼ cup panko breadcrumbs , 1 tsp water (all the Mexican Spice Blend, ½ cup panko breadcrumbs, and 2 tsp water for 4 servings), and a large pinch of salt and black pepper . Cover tightly with plastic wrap ; microwave until fork-tender, 4-6 minutes. When sweet potatoes are done, mash with a potato masher or fork until smooth. Taste and season with salt and black pepper if desired. Allow to cool slightly.

   Mexican Spice Blend: 1 tbsp, panko breadcrumbs: 1 c, salt: 1 tsp, black pepper: 1 tsp, plastic wrap
3. 

   3

   While sweet potatoes cook, in a small pot , combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Fluff rice with a fork; stir in beans and ¼ tsp of the salt. Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, in a small bowl , combine sliced onion, juice from lime , and a pinch of salt. Set aside to pickle until ready to serve.

   lime: 2
5. 

   5

   Form sweet potato mixture into six ½-inch-tall patties (12 represent for 4 servings). Place remaining panko breadcrumbs in a shallow dish; press each patty into panko until coated on all sides. Heat a ¼-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, gently add patties (it’s OK if they fall apart a little!). Cook until golden brown, 2-3 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat if browning too quickly. Transfer to a paper-towel-lined plate; season immediately with salt.

   cooking oil: 4 tbsp
6. 

   6

   Roughly chop cilantro; stir into bowl with pickled onion. Divide rice and beans between shallow bowls. Serve sweet potato cakes on one side and pickled onion (draining first), guacamole , and as much hot sauce as you like on the other side.

   guacamole: 1/2 c, hot sauce: 2 tsp