1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
\n1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
\n\u00bd cup cooked quinoa
\n1 (15 ounce) can black beans, drained and rinsed
\n\u00bc cup loosely packed fresh chopped cilantro
\n1 teaspoon chili powder
\n\u00bd teaspoon ground cumin
\n\u00bd teaspoon oregano
\n\u215b teaspoon garlic salt
\n\u00bc teaspoon salt
\n1 tablespoon lime juice
\noil
\nGuacamole
\n
\nMix together your flaxseed meal and water and set it aside until it gels.<\/p>\n
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.<\/p>\n
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.
\nCarefully flip each patty and cook an additional 5 minutes on the second side.
\nServe topped with guacamole.<\/p>\n