1 batch roasted black beans or chickpeas (use this recipe, subbing black beans for chickpeas and roasting beans until hard and crunchy)
1 cup mashed sweet potato (about 1 ½ large baked sweet potatoes)
¼ cup red onion, finely chopped
About ¼ to ⅓ cup tapioca flour or coconut flour (sifted), for coating (optional)
Add coconut oil to about ½-inch depth in large skillet. Heat oil to medium or medium high.
In a large bowl, mix roasted beans, sweet potato, and red onion by hand. Form into patties.
Gently coat cakes with tapioca flour (or coconut flour) by placing flour in a small bowl and dredging cakes in flour until coated. (This step is optional, but it makes for a crunchy crust, holds the cakes together better, and makes a very nice presentation.)
Add cakes to hot oil. Fry about 5 minutes on each side until cakes are golden brown and heated through.
Makes about five 3-inch cakes.
These cakes are best the first day, although I made mine last for three days. After the first day, they are not as crunchy, but they are still delicious!
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/roasted-black-bean-sweet-potato-cakes/