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Paprika-spiced sweet potato, bean and tahini patties (v, gf)

Vegan, gluten free patties that are cake-like in texture and delicious in flavour,

Makes 24 patties,

Food processor needed,

Author: Bite-sized thoughts,

Original post (with pictures) here.


2 medium-large sweet potatoes, cooked and peeled

1 bunch spring onions, ends trimmed and roughly chopped

1 red pepper, roughly chopped

2 cups mushrooms, washed and ends removed

1-1/2 cups cooked haricot or cannelloni beans

1/4 cup tahini

2 tbsp tomato sauce (I used the commercial type with salt and sugar - if you prefer not to use that, substitute 1 tbsp tomato paste + 1 tsp liquid sweetener of choice + 2 tsp water + 1/4 tsp salt)

1 tbsp paprika

1 tsp chilli powder (optional)

1/4 - 1/2 tsp salt, to taste

Few decent cracks of black pepper

1 cup cooked corn

1 cup + 1 cup besan (chickpea) flour, divided


1. Preheat your oven to 180'C and line three baking trays with non-stick paper.

2. Combine the cooked sweet potato, spring onions, red pepper, mushrooms and beans in a food processor and process until well combined. Add the tahini, tomato sauce, paprika, chilli powder, salt and pepper and process to incorporate. 

3. Transfer the mixture to a large bowl and add the corn and 1 cup of the besan flour. Mix well with a wooden spoon. Add the remaining flour gradually, stirring to incorporate. The mixture should approximate the consistency of cake batter.

4. Using a dessertspoon or soup spoon, scoop pattie-sized dollops of mixture onto your prepared baking trays, leaving a few centimetres between each pattie. Bake for 30 to 40 minutes, checking at the 30 minute mark.