Black Bean Sweet Potato Sliders: Serves: 2 Prep time: 30 minutes Cook time: 25 minutes Ingredients: 2 cups diced sweet potatoes 1 tablespoon olive oil Kosher salt and freshly ground black pepper, to taste 1 cup canned black beans, drained and rinsed 2 scallions, thinly sliced 2 tablespoons Panko 3/4 teaspoon garlic powder 1/2 teaspoon white pepper 1/4 teaspoon ground ginger 6 split slider buns, toasted for serving For the Asian Slaw: 3 cups shredded red cabbage 1 cup shredded green cabbage 1/2 cup grated carrot 2 scallions, thinly sliced 2 tablespoons chopped fresh cilantro leaves 1/4 cup rice wine vinegar 2 tablespoons soy sauce 2 tablespoons sesame oil 1 clove garlic, pressed 2 teaspoons grated ginger 1 teaspoon sesame seeds 1 teaspoon sugar Directions: 1. In a large bowl, combine red and green cabbage, carrot, scallions and cilantro. In a large glass measuring cup or another bowl, whisk together vinegar, soy sauce, sesame oil, garlic, ginger, sesame seeds and sugar. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. 2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place sweet potatoes onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 20 minutes. Set aside until cool enough to handle. 3. In a food processor, pulse the cooked sweet potatoes, black beans, scallions, Panko, garlic powder, white pepper and ginger until well-combined. Divide the mixture into 6 balls; press each lightly to form 1/4-inch-thick patties. 4. Heat olive oil in a large skillet over medium high heat. Add the patties to the skillet and cook until browned and cooked through, about 2-3 minutes per side, flipping only once. Serve patties on rolls with Asian slaw.
Posted on: Wed, 05 Mar 2014 13:00:06 +0000
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