Sweet Potato and Quinoa Cakes with Black Beans

1 T. coconut oil, plus 2 T. reserved for frying croquettes
1 medium sweet potato, peeled, grated, and rinsed in cold water - then patted dry
1/2 c. minced red bell pepper
1 jalapeno pepper, minced
1 c. minced yellow onion
2 t. whole cumin seeds
1 T. ground coriander
1/2 t. salt
1 can black beans, rinsed and drained
1 cup red quinoa, cooked
Salsa and sour cream for serving

Heat 1 tablespoon coconut oil in a large skillet and saute the grated sweet potato, red bell pepper, jalapeno pepper, and yellow onion for about three to five minutes. Add the cumin and coriander.  Continue to saute vegetables until they are just cooked.  Season with salt. Add the black beans and cooked quinoa, then blend a third of this mixture in a food processor until smooth.  Stir the blended mixture back into the remaining vegetables in the skillet.  Shape 1/4 cup of the mixture at a time into patties about 1/2-inch thick and 2 inches across.  Heat the reserved coconut oil in a heavy skillet over medium heat and pan fry the croquettes for about two minutes on each side.  Keep croquettes warm in the oven until all are ready to serve.