1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
½ cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
¼ cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon oregano
⅛ teaspoon garlic salt
¼ teaspoon salt
1 tablespoon lime juice
oil
Guacamole
Mix together your flaxseed meal and water and set it aside until it gels.
Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture. In a large skillet, heat a thin layer of oil over medium high heat.
Form the sweet potato mixture into 6 patties. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
Carefully flip each patty and cook an additional 5 minutes on the second side.
Serve topped with guacamole.