Ingredients

1 (15 ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)

2 cups sweet potato, grated

1 cup cooked quinoa (1/2 cup uncooked)

1 tablespoon chipotle chill powder, or to taste

1 teaspoon cumin, toasted and ground

salt and pepper to taste

2 cloves garlic, chopped

2 green onions, sliced

1 handful parsley, chopped

2 eggs

1 cup bread crumbs

creamy avocado sauce to taste (optional)

Creamy Avocado Dressing:

1 medium avocado

1 small jalapeno

1/4 cup parsley

1 lime, juice

1 green onion

1 clove garlic

3/4 cup buttermilk

1/4 cup mayonnaise (or greek yogurt)

1/2 tsp cumin seeds, toasted and ground

salt and pepper to taste

Puree everything in a blender until smooth. Store in fridge and finish within a few days.

Directions

Step 1: Mash half of the beans in a large bowl, mix in the rest of the beans, sweet potato, quinoa, cumin, chill powder, salt, pepper, garlic, green onions, parsley, egg and bread crumbs.

Step 2: Form the mixture into patties about 3/4 inch thick and place on a lightly oils baking sheet.

Step 3: Bake in a preheated 400F/200C oven until lightly golden brown on both sides, about 8-12 minutes per side.

Step 4: Note: To help get the cakes to hold together grab a handful of the mixture and squeeze it a little as you pass it back and forth between hands until you feel the mixture holding better. When it is ready form it into a ball and squeeze it between the palms of your hands, to flatten it, until the sides start to break apart too much. Hold the patty in the palm of one hand and cup the side of it with with your other hand pushing any loose bits back in rotating as you go until the sides are nice and smooth and holding together. If the patty is still too thick, squeeze it together more and repeat.

Step 5: Note: These quinoa cakes could easily be used as patties for burgers!