Sweet Potato Chorizo Patties

🥘 Ingredients

• black beans
  1 can
• cilantro
  1 bunch
• fresh pork chorizo
  8 oz
• italian cheese blend
  ½ cup
• jalapeño
  1 unit
• lime
  1 unit
• mexican spice blend
  1 tbsp
• panko breadcrumbs
  ¾ cup
• roma tomato
  1 unit
• scallions
  3 stalks
• shallot
  1 unit
• sour cream
  ½ cup
• sweet potatoes
  2 lbs
• vegetable oil
  2 tbsp

🍳 Cookware

• medium pot
• small bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Peel sweet potatoes , then cut into ½-inch cubes. Place in a medium pot with enough water to cover by 1 inch. Bring to a boil, then cook until easily pierced by a knife ⏱️ 15 minutes . Drain, then return to pot and mash with a fork until smooth. Season with salt and pepper.

   sweet potatoes: 2 lbs
2. 

   2

   While potatoes cook, drain and rinse half the black beans . Halve, peel, and mince shallot . Set aside 2 TBSP in a small bowl . Trim, then thinly slice scallions . Roughly chop cilantro . Core and seed roma tomato , then cut into ⅓-inch cubes. Mince jalapeño , removing ribs and seeds for less heat. Cut lime into wedges.

   black beans: 1 can, shallot: 1 unit, scallions: 3 stalks, cilantro: 1 bunch, roma tomato: 1 unit, jalapeño: 1 unit, lime: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add fresh pork chorizo , scallions, half the mexican spice blend , and remaining shallot. Break up meat into pieces and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Remove from pan and transfer to a large bowl .

   vegetable oil: 2 tbsp, fresh pork chorizo: 8 oz, mexican spice blend: 1 tbsp
4. 

   4

   Add tomato, half the cilantro, a squeeze of lime, and jalapeño (to taste) to bowl with reserved shallot. Toss to combine. Season with salt, pepper, and more lime (to taste). In another small bowl, combine sour cream with a squeeze of lime. Set aside.

   sour cream: ½ cup
5. 

   5

   Add sweet potatoes, italian cheese blend , and beans to bowl with chorizo mixture and mix well to combine. Place panko breadcrumbs in a shallow dish and season with salt, pepper, and remaining mexican spice blend. Form sweet potato mixture into six patties. Dip in panko mixture, pressing to adhere. (Tip: If you have time, refrigerate patties for at least 1 and up to 24 hours to help them firm up.) Season patties with salt and pepper.

   italian cheese blend: ½ cup, panko breadcrumbs: ¾ cup
6. 

   6

   Wipe out same pan with a paper towel, then heat a drizzle of oil in it over medium-high heat. Add patties to pan and cook until panko is browned ⏱️ 4 minutes per side. Divide patties between plates. Top with crema and salsa. Sprinkle with remaining cilantro. Serve with any remaining lime wedges.