Sweet Potato & Black Bean Patties Recipe for Crispy Veggie Burgers

These sweet potato and black bean patties are a tasty vegetarian option, ideal as a light main course or starter. Serve with a crisp salad or tuck them into bread rolls as veggie burgers.

With just a few vegetables, beans and simple seasonings you can create patties that are soft inside, crisp around the edges and packed with flavour. These sweet potato and black bean patties are easy to make and popular even with people who typically prefer meat.

This version is adapted from a recipe originally shared on A Bolder Table, with a few tweaks to suit everyday pantry ingredients. The result is a versatile, satisfying patty you can serve on its own, in a bun or as part of a sharing platter.

If you enjoy wholesome, spiced vegetarian dishes, these patties are well worth trying.

Ingredients for black bean and sweet potato patties

To make these patties you will need:

• Black beans – canned or pre-cooked dried beans.
• Garlic cloves – fresh garlic gives the best flavour.
• Sweet potato – grated; a red sweet potato works well, but a standard white potato can be used if needed.
• Onion – thinly sliced; brown or red are both fine.
• Cumin – ground, to add warmth.
• Seasoning – salt and black pepper to taste.
• Herbs – fresh coriander (cilantro) when available; dried coriander can be used instead.
• Chilli pepper – finely sliced for heat, or omit if you prefer mild patties.
• Egg – beaten, to bind the mixture.
• Flour or polenta – plain flour or cornmeal (polenta) to help the mixture hold together. Chickpea flour also works well.

How to make sweet potato and black bean patties

These patties are straightforward to prepare. Mash the black beans in a mixing bowl, then add the grated sweet potato, sliced onion, chopped chilli, chopped coriander, crushed garlic and seasoning. Stir in the beaten egg, then add the cornmeal or flour and mix until the mixture holds together.

Heat a little oil in a frying pan over medium-low heat. Scoop tablespoons of the mixture into the pan and press them flat with the back of a spoon so they cook evenly and through. Cook for about 8 minutes per side, until golden and crisp. Serve warm with salad or sauces of your choice.

Recipe variations and tips

These patties are very adaptable. Add spices such as smoked paprika, ground coriander or a pinch of cayenne for extra depth. Substitute kidney beans or another bean variety if you prefer. You can swap sweet potato for regular potato, or experiment with different flours—plain flour, polenta or chickpea flour all work.

Oven and air fryer methods

Oven: Arrange the patties on a baking sheet lined with non-stick paper, lightly spray or brush with oil and bake at 200°C for about 10 minutes per side, until crisp and cooked through.

Air fryer: Cook at 200°C for roughly 6 minutes per side; they tend to cook a little faster in an air fryer.

Storage and freezing

Leftover patties will keep in the refrigerator for up to 2 days. Reheat in the oven at 180°C for about 5 minutes to restore crispiness, or use the air fryer for a few minutes.

To freeze, place patties in an airtight freezer bag with baking paper between each patty to prevent sticking. Freeze for up to 3 months. Reheat from frozen in the oven at 180°C for about 8–10 minutes.

Serving suggestions

These patties pair well with chilli sauce, ketchup, a smoky mayonnaise or a cooling yoghurt raita. Serve inside burger buns with salad and pickles for a satisfying sandwich, or present them on a plate with a green side salad for a lighter meal.

Recipe

More recipes you might like

Try one of these similar recipes:

• Vegetarian quinoa patties
• Spicy chickpea patties

Keep in touch

If you make these sweet potato and black bean patties, I’d love to hear how they turned out. Reader feedback is always appreciated.

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