Get ready to impress your family and friends with a dish that’s:
- Loaded with a variety of flavors ranging from sweet to tangy to savory
- Very fancy looking
- Easy to make (but doesn’t appear that way!)
- Made with ingredients you can feel good about
I’m telling you, this dish is a winner all around. In fact, we had our friend, Caitlyn, over a few months ago and I cooked these Sweet Potato Bean Cakes for dinner that evening. She was filled with compliments and practically licked her plate clean!
This is how I made it:
1. First, roast two large or three medium sized sweet potatoes (poked several times with a fork) in a 375 degree oven for about 45 – 60 minutes.
They’ll be very soft and fork tender when done.
2. Next, combine the warm water and ground flaxseed in a small bowl and set aside.
3. In a medium sized bowl, place your garbanzo beans and mash them up with a potato masher or large fork, leaving some beans partially intact.
4. Next to that bowl, add your cooked sweet potato, dry oats, 2 tablespoons of breadcrumbs, onion, spices and salt. Lastly, add the flaxseed/water mixture and then stir it all together.
5. Form into cakes about a half-inch thick and three inches in diameter. Coat each side in bread crumbs and then put them in a lightly oiled pan over medium high heat.
FYI – if you’d rather go the “burger patty” size route, please do! This recipe will make approximately four.
6. While those cakes are cookin’, prep your maple Dijon sauce by whipping the syrup and mustard together with a whisk or fork in a small bowl.
7. After approximately 5 – 7 minutes, those cakes will be ready for a flip!
8. And while you’re waiting for the second side to cook, make your simple salad by lightly tossing together the arugula, a nice drizzle of olive oil, chopped tomato, salt and pepper.
9. Once those sweet ‘tato bean cakes form a nice crispy brown surface on each side, place them ever-so-delicately on plates drizzled with your Maple Dijon sauce. I like to sprinkle the cakes with a tiny pinch of salt and pepper at this point, freshly ground if possible.
10. Lastly, add a nice handful of your simple salad to the plate, and watch the whole dish come alive!
The variety of colors, textures and flavors will have your family and friends begging for seconds.
Oh – and if you’re looking for a great dessert that will continue to “wow” your group, go for my Single Serving Apple Crisps! (Caitlyn loved that dish, too.)
Makes 8 Sweet Potato Bean Cakes
For the Sweet Potato Bean Cakes
½ T. ground flaxseed
1 ½ T. warm water
1 1/3 cup cooked sweet potato
1 cup cooked garbanzo beans (aka chickpeas – I used organic, canned)
2 T. dry quick oats
2 T. + 1/3 c. (divided) Bread Crumbs – regular or gluten-free
1 T. finely chopped white onion
½ tsp. of each cinnamon, chili powder and garlic powder
¼ tsp. salt
Maple Dijon Sauce
1/3 c. maple syrup
1/3 c. dijon mustard
5 oz or 4 big handfuls of arugula (aka rocket) lettuce
8 – 10 grape tomatoes, quartered
1 – 2 T. Seasoned Rice Wine Vinegar
A pinch of salt and pepper, freshly ground if possible