INGREDIENTS:
15 oz can of black beans, drained and rinsed
2/3 cup of mashed sweet potato
2/3 cup brown rice
1/2 cup walnuts, chopped
1/2 cup finely diced onion
15 oz can of black beans, drained and rinsed
2/3 cup of mashed sweet potato
2/3 cup brown rice
1/2 cup walnuts, chopped
1/2 cup finely diced onion
FOR CASHEW SAUCE:
1/4 cup cashews, 1/2 cup of hot water, 1-2 garlic gloves, 1 jalapeño, pinch of salt and pepper.
PREPARATION:
Preheat oven to 375 degrees. Combine all ingredients (except oatmeal) in the base of a food processor or blender. Add oatmeal and pulse. Make paddies with mixture and keep in refrigerator for 30 minutes. Cook on a non-stick pan for 3-5 minutes on each side.
To prepare the cashew sauce: soak the cashews in the water and juice from 1-2 limes for 10 minutes. Once soaked, add the soaked cashews and water, 1- 2 diced garlic gloves, and diced jalapeno (whole or part)— a pinch of salt and pepper to a blender and blend.
Serve with pickles, and sprinkle with cashew sauce.