Sweet Potato and Black Bean Fritter Cakes

I had some mashed sweet potato left over in my fridge from dinner last night so I thought I should find a good way to use it! The result was this recipe and these fritter cakes are the perfect accompaniment to any summer salad or served with courgette noodles for a light but filling meal!

Ingredients (makes 4)
1 sweet potato
1 tin of black beans
1 tbsp of tomato puree
1 tsp of cinnamon
1 tsp of turmeric
1 tsp of ginger
1 tsp of oregano

Firstly, you need to prepare the sweet potato. Peel the potatoes and cut into small chunks. Steam until soft then set aside to cool.
Once the potatoes have cooled, place them in a food processor with the beans and tomato puree and mix until a smooth mixture forms.
Add in the rest of the ingredients and season as necessary.
Using kitchen towel, evenly spread a couple of drops of olive oil to lightly coat a frying pan and warm on a low heat. It is important to keep the temperature down to avoid burning the outsides!
Spoon the mixture into the frying pan, lightly pressing down to make circular fritters.
Once they start to brown on one side, flip them over and allow to brown on the other side.
Serve warm or cold!