Vegan Mesquite Sweet Potato Patties (GF)

One of my day care kids said, "These taste like sweet potato fries made into a burger!"

I made a batch of these the other day and froze the extras.  Today I put them on a baking sheet and cooked them from frozen for about 10 minutes in a 375 degree oven.  Really good texture this way.  I think I will make a large batch and keep them frozen for easy use.
MESQUITE SWEET POTATO PATTIES
1 c. brown rice, cooked and cooled
1 c. sweet potato (baked or steamed, peeled)
1/2 c. onion, diced
1/2 t. salt
2 t. paprika
1 clove garlic, minced
1 t. mesquite seasoning
1/2 t. fresh cracked black pepper
1/2-3/4 c. brown rice flour
oil for cooking

In a food processor, combine rice, sweet potato, onion and all seasonings.  Pulse until blended and no large chunks of potato or onion remain.  (Some rice may be intact.)  Carefully stir in brown rice flour slowly just until the mixture is firm enough to form patties.  The amount may differ depending on the water content in the potatoes. 

In a fry pan, fry potato patties in a small amount of oil over medium heat for about 4 minutes per side.  Do not flip them until they come off the pan easily.  They should be nicely browned.

NOTES: I found it easier to make thinner patties and then to add two to a sandwich.  Otherwise the flour doesn't cook all the way out and they taste flour-y. (Yes, that's a word. No, you don't need to look it up.  Just trust me.)  Be sure to let them cook all the way through, but know that the sugars in the potatoes burn quickly once they start to brown.

I liked these served with pickles and raw onion and BBQ sauce.  My family liked them like burgers.