Jacynthe's recipies


  • 2 cups black beans*
  • 2 cups sweet potatoes (2)
  • 2 tsp olive oil
  • 1 small yellow onion (diced)
  • 2 tsp garlic (minced)
  • 3 tbsp tamari
  • 2 tsp cumin
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 1/2 cup of cooked rice
  • 1 1/2 tsp Worcestershire sauce
  • 1/3 cup corn

*If you use canned beans, soak and rinse several times until the water runs clear. You can do this step at the last minute or throughout the day. It will reduce symptoms like bloating and gas.

Preheat oven at 350° F.

Peel and cut sweet potatoes into cubes. Bake until tender with oil and salt.

In a skillet, drizzle olive oil and sauté the onion and garlic.

In a bowl, mix together the black beans, onion, garlic, tamari, cumin, salt and pepper. Then, add the cooked rice, worcestershire, pieces of sweet potatoes and corn.

You can mix all the ingredients with a fork, a blender (don’t blend too much, I like to feel the crunch of the corn) or food processor (a few pulses). The idea is to blend everything together but keep different textures.

Drizzle some oil in a pan. Cook both sides until crispy.

Sprinkle the patties with hemp seeds and put them in the oven 10 minutes (350° F). It can be served as is, with a sauce.

It pairs well with an almond butter sauce or you can substitute the almond butter with tahini (more bitter).

You can add your favorite spices if you feel like it.

I like to eat mine on top of avocados and sprouts that I have on hand (sunflower sprouts for example)! My boyfriend likes it in a burger bun.

You can freeze the patties, so I always make two batches.

Thank you Pam Brown for this recipe!

Gluten free
No added sugar
Lactose Free
Favorable combinations
Super Food