Sweet Potato Burger Vegan

These are great for leftovers, easy to make and much of the prep work can be done in advance.   We steamed the sweet potato in advance and placed the mashed sweet potato in the fridge until ready to use.

2 15 oz cans of white kidney beans or other white bean
2 sweet potatoes, steamed (about 2 cups)
2 tbsp tahini
2 tsp maple syrup
2 tsp cajun seasoning
1/4 whole wheat flour
panko bread crumbs
canola or safflower oil for the pan
hamburger buns
avocado, and any other burger toppings you want

1. Peel and cube sweet potato.  Steam.  If you do not have a steamer you can bake the sweet potatoes instead.  Once cooked let cool and mash.
2. Drain and rinse the beans, mash.  Add sweet potatoes to bean mixture.
3. Mix in flour and seasoning.  Form into patties. The mixture will be soft and moist, if you are unable to form into patties had more flour or use some panko bread crumbs.
4. Place panko bread crumbs on a plate and cover prepared patties with bread crumbs.
5. Fry in pan for about 4 minutes per side or until browned.

Serve over a toasted bun with avocado and any other desired condiments or toppings.  I would recommend mayonnaise or vegannaise, dijon mustard, lettuce and onion.