Vegan Sweet Potato Cakes

🥘 Ingredients

• black beans
  1 can
• black pepper
  to taste
• cilantro
  1 bunch
• cooking oil
  3 tbsp
• guacamole
  ½ cup
• hot sauce
  to taste
• jasmine rice
  1 c
• lime
  1 piece
• mexican spice blend
  1 tbsp
• panko breadcrumbs
  ½ cup
• red onion
  1
• salt
  to taste
• sweet potato
  2 pieces

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   red onion panko breadcrumbs jasmine rice sweet potato black beans lime guacamole mexican spice blend cilantro hot sauce cooking oil salt black pepper

   red onion: 1, panko breadcrumbs: ½ cup, jasmine rice: 1 c, sweet potato: 2 pieces, black beans: 1 can, lime: 1 piece, guacamole: ½ cup, mexican spice blend: 1 tbsp, cilantro: 1 bunch, hot sauce: to taste, cooking oil: 3 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   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 the remaining half. Drain and rinse black beans. Halve lime.
3. 

   3

   In a medium microwave-safe bowl, combine sweet potatoes, diced onion, half the mexican spice blend, ¼ cup panko breadcrumbs, 1 tsp water, and a large pinch of salt and black pepper. Cover tightly with plastic wrap; microwave until fork-tender ⏱️ 4 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.
4. 

   4

   While sweet potatoes cook, in a small pot , combine jasmine rice, 1½ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender ⏱️ 15 minutes . Fluff rice with a fork; stir in black beans and ¼ tsp salt. Keep covered off heat until ready to serve.
5. 

   5

   While rice cooks, in a small bowl , combine sliced onion, juice from whole lime, and a pinch of salt. Set aside to pickle until ready to serve.
6. 

   6

   Form sweet potato mixture into six ½-inch-tall patties. Place remaining panko breadcrumbs in a shallow dish; press each patty into panko until coated on all sides. Heat a 1⁄3-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 is OK if they fall apart a little!). Cook until golden brown ⏱️ 2 minutes per side. Do not 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.
7. 7

   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.