Veggie bean bakes with salsa

Veggie bean bakes with salsa

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Only the bakes can be frozen
  • Vegetarian
Nutrition info

Nutrition

kcalories
384
protein
17g
carbs
52g
fat
14g
saturates
6g
fibre
5g
sugar
12g
salt
1.78g

Ingredients

  • 400g potatoes, cut into small cubes
  • ½ a 400g can mixed beans, rinsed and drained
  • 198g can sweetcorn, drained
  • 1 bunch spring onions, shredded
  • 100g mature cheddar, grated
  • 1 egg, beaten
  • 50g fresh breadcrumbs (from 2 slices)
  • 2 tsp vegetable oil
  • 1 tbsp plain flour
  • 4 ripe tomatoes, chopped
  • 2 tbsp chilli ketchup

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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.

Recipe from Good Food magazine, July 2009

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Comments

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davie299's picture

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

lhea-ibiza's picture
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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
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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
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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
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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
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Forgot to rate them!

janerollinson's picture
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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
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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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