Ingredients:

• 2 hefty sweet potatoes

• 1 can of black beans

• 100g of quinoa

• 1 tsp of olive oil

• 1 onion, finely chopped

• A selection of spices of your choice to taste. Emily likes:

• A sprinkle of ground coriander

• A smattering of smoked paprika

• A pinch of dried chipotle chillies

• 1/2 tsp chipotle paste

• A pinch of dark brown sugar

• A 1/2 handful of fresh coriander

• Zest and juice of a lime

​Method:

• Preheat oven to 200 degrees.

• Peel, chop and boil or bake the sweet potatoes until soft.

• Gently fry the onion with the mix of dry spices in the oil. 

• In a bowl, mix the mashed up potatoes, beans, quinoa, onion and spices, sugar, fresh coriander, chipotle paste and lime.

• Shape into 4 patties and refrigerate for half an hour or so. 

• Bake on a non-stick tray or silicone sheet until golden, around 20-25 minutes. 

• Make sure you have an excellent fish slice to get them off in one piece!