1 can black beans, drained and rinsed
1 large egg white
1 small sweet potato, diced
1 shallot, diced
1/2 orange bell pepper, diced
2 cloves garlic, minced
1 small hot pepper (serrano or jalapeno) minced
Canola oil
1 tsp cumin
1/2 tsp salt
1/2 tsp cinnamon
1 T. rice flour
Cilantro
Placed drained and rinsed beans in a large bowl. Add egg white. Mash with a potato masher until about half of the beans are mashed. Heat a large skillet over medium heat. Add sweet potato, shallot, bell pepper, hot pepper, and garlic. Saute until softened- 5 minutes. Remove from pan into the bowl with the beans. Wipe skillet clean.
Mix together the beans and veggies. Add in seasonings and flour. Form into 4-6 patties and place on a wax paper lined baking sheet. Place in the refrigerator for 1 hour to firm up the patties.
Heat a large skillet over medium high heat with enough oil to coat the bottom of the pan. Cook patties in batches of 2-3 depending on the size of your pan (you do not want them touching). Cook patties for 3-5 minutes per side until nice and crispy. Top with fresh cilantro.
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