Sweet potato & black bean mini burgers.

Make about 9 mini burgers.
Suitable from 18 months.
Dairy free.
Wheat/gluten free.
Egg free
Nut free


  • ¾ cup of cooked black beans, tinned is fine
  • 1 1/2 to 2 cups of cooked sweet potato, cold leftover baked sweet potatoes work well
  • 2 teaspoons of corn flour
  • ½ teaspoon of garlic powder. Use raw grated garlic to substitute
  • 2 teaspoon of onion powder
  • 2 teaspoon of very mild curry powder. Use stronger tasting curry powder for older children or adults
  • 1 teaspoon of dried chopped chives
  • 1 tablespoon of fresh chopped coriander, optional


  • Place the black beans in a mixing bowl and mash so that about 2/3 of the beans are mashed and the rest still whole
  • Add the sweet potato, the curry powder, corn flour, garlic powder, chives, coriander, and mash roughly together.
  • Roughly divide the mixture into 12 balls.
  • Place on a baking tray lined with parchment paper
  • Use a palette knife to help shape them
  • Place in the oven and bake for approx. 50 mins, until the outside it firm and crisp, the inside still soft. Due to the high moisture content on the sweet potato they make take a little longer.
  • Once cooked they can be frozen individually or kept in the fridge for 3 to 4 days.
  • They can be reheated on a flat griddle BBQ or in the oven.
  • Serve hot or cold, they go well with some dairy free yogurt and mint dip