Baked black bean and sweet potato croquettes

Ingredients

For 1 serving

• Cooked black beans110 g
• Sweet potatoes110 g
• Corn flour20 g
• Cuminto taste
• Paprikato taste
• Saltto taste

In season: October – February

Method

1. Bring a couple of centimetres of water to the boil in a pan with a steamer basket. Meanwhile peel the sweet potato and cut it into roughly 2 cm cubes.
2. Steam the sweet potato, covered, for 12 minutes, until a fork slides in easily; meanwhile heat a conventional oven to 200 °C and line a tray with baking paper.
3. Drain and rinse the black beans and dry them well.
4. In a bowl mash the sweet potato and beans with a fork, add the cumin, paprika and salt and mix until you have a firm dough.
5. With damp hands shape 4 croquettes, roll them in the cornmeal until coated and place them on the tray.
6. Bake for 18 minutes, turning them halfway, until the cornmeal crust is golden and crisp.