Serves: 4, one patty per serving
Cook Time: 30 minutes
Preparation Time: 10 minutes
Passive Time: None

Ingredients:


1 tablespoon coconut oil
2 cloves garlic, crushed and minced
1 jalapeño pepper, minced
½ cup red onion, chopped
1 cup roasted red pepper, chopped
1 cup cremini mushrooms, sliced
2 cups sweet potato, peeled and chopped
1 15-ounce can black beans, rinsed and drained
1 cup vegetable stock
2 teaspoons brown sugar
½ teaspoon salt
1 teaspoon black pepper
½ cup quick-cooking oats
1 teaspoon Mexican oregano
¼ cup fresh parsley, chopped

Directions:

Place the coconut oil in the Instant
Pot and choose the sauté setting.
Once the oil is hot, add in the garlic, jalapeño peppers, red onions, roasted red peppers, and cremini mushrooms. Sauté the mixture for 3-4 minutes.
Next, add in the sweet potatoes, black beans, vegetable stock, brown sugar, salt, and black pepper.
Mix well. Seal the cooker and, using the pressure cook option, cook on high for 8 minutes.
While the Instant Pot is going, preheat the oven to 375°F and line a baking sheet with aluminum foil.
Use the quick release option to release the steam from the cooker.
Carefully remove the lid of the cooker and let any remaining steam dissipate.
Using a potato masher or hand-held blender, mash the sweet potato mixture until it is thick, but still a little lumpy. Next, add in the quick-cooking oats, Mexican oregano, and fresh parsley. Stir.
Form the mixture into four equal-sized patties and place them on the baking sheet.
Place them in the oven and bake for 7-10 minutes per side or until nicely browned and crisp.
Serve on sandwich buns or over salad greens.

Nutritional Information:

Calories 498.0, Total Fat 9.9 g, Saturated Fat 6.2 g, Cholesterol 0.0 mg, Total Carbohydrates 90.1 g, Sugars 9.0 g, Dietary Fiber 20.2 g, Sodium 784.6 mg, Potassium 1,002.3 mg, Protein 19.1 g

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