Bind together rust-colored sweet potatoes with ecru-esque cannellini beans and emerald swaths of spinach.
Turn up the flavor with a blend of spices, smoky and sweet.
Don’t forget salty ores of feta and a speckle of onions and garlic.
Voila, dinner is served!
1 Large Sweet Potato
1 Can (15.5 oz) Cannellini Beans, Drained & Rinsed
½ Small Onion, Diced
2 Garlic Cloves, Minced
1 Box (9 oz.) Frozen Chopped Spinach, Thawed & Drained
1 Container (4 oz.) Crumbled Feta
½ Tsp. Pink Salt
½ Tsp. Tumeric
½ Tsp. Smoked Paprika
¼ Tsp. Cayenne
¼ Tsp. Cumin
½ Tsp. Dried Parsley
½ Tsp. Dried Tarragon
Preheat Oven to 400°F
Scrub the sweet potato clean, dry it off, slice into 4 segments
Drizzle with olive oil and arrange on a pan
Roast for 30 minutes, flipping the potatoes over halfway through
Remove from the oven and allow to cool
Lower the oven to 350°F
Sauté the onions in olive oil on medium high heat for a few minutes
Toss in the garlic and stir for about a minute
Squeeze as much liquid out of the spinach as possible before throwing that in with the onions
Cook with the onions for a few minutes, breaking apart the spinach and letting more of the liquid cook out
Turn off the heat and set pan aside
Choose a nice sized bowl and pour in the cannellini beans
Take a fork and start mashing the beans up – it is ok to leave it a little chunky
Turning to the sweet potato, the skins will immediately peel off allowing you to dump the sweet potato chunks in with the beans and easily mash them together
I like sweet potato skin, so I chopped it up and added it in with the mixture, but if skin is not your thing, just compost it
Proceed to add all the seasoning (the measurements are just a guideline, feel free to add more or less based on your taste)
Mix it together, then incorporate the spinach and onion
Fold in the feta (or fork in the feta in this instance)
Lastly, whisk the egg (ok who are we kidding, fork the egg) in a smaller bowl then add it to the sunset clay and grass colored mush
Grease your baking surface of choice
Form sizable patties and arrange them with enough room to relax
Bake for about 12 minutes, flip the patties, then return to the oven for another 12-15 minutes
The final product will be a smooth and creamy patty with tawny edges.
Serve alongside a giant bowl of steamed broccoli and feel satisfied! A little sriracha ketchup for dipping is a fun addition, but all the flavor in these patties can handle themselves quite well without any assistance.