Sweet Potato Chorizo Patties

🥘 Ingredients

• Italian cheese blend
  1 c
• Mexican spice blend
  2 tbsp
• black beans
  1 box
• cilantro
  ½ oz
• fresh pork chorizo
  12 oz
• jalapeño
  2 unit
• lime
  2 unit
• panko breadcrumbs
  1 c
• pepper
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• shallot
  2 unit
• sour cream
  1/2 c
• sweet potatoes
  4 unit
• vegetable oil
  4 tsp

🍳 Cookware

• medium pot
• small bowl
• large pan
• large bowl
• small bowl
• shallow dish

1. 

   1

   Wash and dry all produce. Peel sweet potatoes , then cut into ½-inch cubes. Place in a medium pot with enough salted 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 potato masher or fork until smooth. Season with salt and pepper .

   sweet potatoes: 4 unit, salt, pepper
2. 

   2

   While potatoes cook, drain and rinse half the black beans (use the rest as you like). 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 box, shallot: 2 unit, scallions: 4 unit, cilantro: ½ oz, roma tomato: 2 unit, jalapeño: 2 unit, lime: 2 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). 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, 4-6 minutes. Remove from pan and transfer to a large bowl .

   vegetable oil: 4 tsp, fresh pork chorizo: 12 oz, Mexican spice blend: 2 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: 1/2 c
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: 1 c, panko breadcrumbs: 1 c
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, 3-5 minutes per side. Divide patties between plates. Top with crema and salsa. Sprinkle with remaining cilantro. Serve with any remaining lime wedges.