Veggie bean bakes with salsa

Veggie bean bakes with salsa

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(7 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
These bean bakes are filling yet fresh, making the perfect vegetarian meal

Nutrition and extra info

  • Only the bakes can be frozen
  • Vegetarian

Nutrition:

  • kcal384
  • fat14g
  • saturates6g
  • carbs52g
  • sugars12g
  • fibre5g
  • protein17g
  • salt1.78g
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Ingredients

  • 400g potato, cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ a 400g can mixed beans, rinsed and drained
  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 bunch spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g mature cheddar, grated
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g fresh breadcrumb (from 2 slices)
  • 2 tsp vegetable oil
  • 1 tbsp plain flour
  • 4 ripe tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp chilli ketchup
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  1. Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.

  2. Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.

  3. To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.

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Comments, questions and tips

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Comments (9)

davie299's picture

Really enjoyed these when I first made them. Now to make another batch for the freezer.

lhea-ibiza's picture
3

OK this recipe has a lot of potential but as everyone has mentioned the mixture is a nightmare to handle. I mixed this recipe with another from here and it was more tasty.
1. i added a garlic, handful of cilantro leaves and stalks, a chilli & some salsa
2. leave the potato in those small cubes and pop it back in the pan to dry fry it as someone else mentioned here....as you mix it a couple of times it will break down...you DO NOT WANT mash potato!
3. ive not tried this but next time i will cos this recipe needs something to thicken it up. I'd try adding some chunky breadcrumbs to the mix
4. wash and wet your hands down inbetween making each patty.
5. MAKE SURE you get enough bread crumbs on otherwise they really wont hold together. (i think the breadcrumbs inside will help here too)
Hope this helps anyone

weekend_carnivore's picture
4

We liked these but I do think maybe there needed to be some more spices in the potato and bean mixture. I used panko crumbs but otherwise stuck to the recipe and it worked fine for me.

snitha's picture

Hi

filling got too soft so could not make burgers....put all filling in a dish....grate cheese on top and had with veggie sausages!! Perfect.

You should put in the method not to let mixture get to soft so roughly mash the potatoe.

Thanks for the great food!!
snitha

Frantic Flapjack's picture
4

These were very easy and cheap to make. A good grind of black pepper helped with the flavour. Served with chips and salad.

notmum's picture
5

These were good and I liked baking the final burger instead of the usual shallow frying, they were very messy to make and I think next time I would double the quantity (this would use the whole can of beans too!) and freeze some. I have to say that I made ten burgers from this quantity four must have been huge burgers! I didn't have any trouble at all getting the mixture to hold together and shape, I did let the potatoes drain well before mashing.

janerollinson's picture
5

Forgot to rate them!

janerollinson's picture
5

These are really tasty! We used chickpeas instead of mixed beans, and shallots instead of spring onions as they were growing in the garden! Also added a clove of garlic. Worked really well. Messy to make but worth it. Served them with an avocado & tomato salsa. Will definitely make again.

mandinga's picture
4

I'm a bit surprised they rated this as an 'Easy' recipe, as the patties were quite sloppy and very hard to keep together during the forming and dredging stages. They were very tasty so I'll definitely make them again, but I think I'll dry fry the boiled potatoes after draining for a few minutes to reduce the moisture in the patties.

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