Family-style salads

Line a baking sheet with parchment paper. Heat 1½ tablespoons of the oil in a large, heavy sauté pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the yams, carrots, and celery. Sprinkle with 1 teaspoon of the salt and sauté until the vegetables are just tender, about 10 minutes. Add the jalapeño, the remaining 1½ teaspoons salt, the cumin, black pepper, and paprika and cook for 1 minute. Add the corn and bell pepper and sauté until they be- come slightly tender, about 2 minutes. Transfer the mixture to a large bowl and stir in the corn flour. Add the rice, beans, and parsley. Using your hands, mix thoroughly.

Place half of the burger mixture in a food processor and pulse until it is finely chopped and slightly mushy. Return the pulsed burger mixture to the remaining burger mix- ture. Sprinkle the egg replacer over the burger mixture, and using your hands, mix to blend very well. Form the burger mixture into twelve 3½-inch patties that are ½ to ¾ inch thick. Place the patties on the prepared baking sheet, then cover and refrigerate for at least 2 hours or overnight. Alternatively, you can store them in an airtight container and freeze; thaw before using. Heat the remaining 2 tablespoons oil on a flat griddle pan over medium heat. Working in batches and adding more oil as needed for each batch, cook the patties until they are browned on both sides and cooked through, about 3 minutes per side.

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