Though we aren’t vegetarians, we really like vegetarian dishes, so when I saw this recipe on Pinterest, I knew we had to try it. It is a bit messy to make since the potato/bean mixture is sticky and soft, but the flavor combination and texture is amazing. The tahini adds a hint of peanut flavor and combined with the cajun seasoning and cinnamon, it really packs a punch. Next time, we may serve these in a pita. The taste and texture is very reminiscent of falafel, but with a sweeter and less salty composition. The recipe below makes 8 patties.

Ingredients:

• 2 cans cannelloni white beans, drained
• 1 large sweet potato
• 2 tbsp tahini
• 2 tsp. maple syrup
• 2 tsp. cajun seasoning
• 1 tsp. viennese cinnamon
• 1 tsp. salt
• 1/4 cup wheat flower
• 3 Tbsp. vegetable oil
• 1/2 onion
• 1 avocado, sliced
• Dijon mustard

Preparation:

Heat oven to 400° F. Pierce sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Peel and mash potato in a large bowl. Add drained beans to mixing bowl. Mash beans and potato together. Mash in seasoning, flour and any additional seasoning. Heat 3 Tbsp vegetable oil in a pan over high heat.

Form patties from mixture and coat in Panko crumbs. Prepare all patties before proceeding. Then drop three patties at a time into the pan. Cook until browned on both sides. Transfer cooked patties to paper towel lined plate. Repeat this process until all patties are cooked. Serve on bun with onion, avocado and dijon mustard.