Sweet Potato Pecan Patties

From Cooking Light, these were suggested being served as veggie burgers with whole-grain buns and Boston lettuce leaves with chili sauce. I think they're too carb-rich for that but would make a nice starch side to have with greens and another protein like tofu or seitan. I guess that 3 or so sweet potatoes would be enough?

• Ready In: 45 mins
• Serves: 6
• Yields: 6 patties

Ingredients

• 2 1⁄2 cups sweet potatoes (about 2 large or 3 medium)
• 2 1⁄2 cups  chopped onions
• 3  garlic cloves (1 1/2 teaspoons minced)
• 1  cup  regular oats
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2  chopped pecans, preferably toasted
• 1  tablespoon olive oil, divided

Directions

1. Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
2. Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
3. Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
4. Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
5. Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
6. Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
7. Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
8. Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
9. Repeat with the remaining oil and uncooked patties.