Cheesy bean & sweetcorn cakes with quick salsa

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• Tracie

  02 May 2012

  Tracie rated and commented on this recipe

  

  I don't know if it was just me but my mixture was very wet. I added some breadcrumbs to make the patties bind together. The end result tasted great and I'll be making definitely be making them again.

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• thdrake

  16 May 2012

  thdrake rated and commented on this recipe

  

  I have made these a couple of times. Once I used mexicana (cheddar with chillis) rather than plain cheddar, which was delicious. Another time I added some Cajun seasoning and a splash of tabasco to add a bit more flavour, which also turned out very well. Although I guess I'm a bit chilli mad!

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• Lynneka

  16 May 2012

  Lynneka rated this recipe

  

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• Barbarella

  17 May 2012

  Barbarella rated and commented on this recipe

  

  These were very tasy. I added two cloves of garlic and a teaspoon of lime juice to the bean mixture and served them in weight watchers pitta breads with salad and salsa. They didnt quite stick together as they should have so will try using a little flour or breadcrumbs next time. My Fiance loved them, there's two in the freezer for next week.

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• Frantic Flapjack

  24 June 2012

  Frantic Flapjack rated and commented on this recipe

  

  Was looking forward to making these as the picture looked so good but was quite disappointed. The texture wasn't good - far too crumbly and the taste wasn't really worth the effort.

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• whatkatiedoes

  21 July 2012

  whatkatiedoes rated and commented on this recipe

  

  Definitely needs some extra flour added to the mix, I used a couple tablespoons of masa harina and firmed them up in the fridge before frying. I used all black beans and added some chipotle sauce for a more Mexican flavour. Served with roasted tomatoes and poached egg for a brunchy dinner.

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• JulesTheNorweegie

  30 August 2012

  JulesTheNorweegie rated and commented on this recipe

  

  I tried to make this last night but struggled to get the mix to set on the pan. Although it was non-stick, I found the cheese clinging on for its dear life! I may have processed the sweetcorn with the beans and chickpeas, but I don't suppose that would change how the patties came together? I ended up with two corn-bean sausages with a side of salad. The rest of the mixture, I made burgers of and put on a baking tray instead, 200C and the grill set to 3. They still got stuck to the tin foil, but I left them to cool and peeled them off after 10 minutes' time, bottoms up they look like some wholemeal bread slices! I might use the recipe again if I'm looking for something to eat instead of bread, but I wish it had all come together as nicely as in that photo of yours! :P

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• Claire

  12 May 2013

  Claire rated and commented on this recipe

  

  These are full of flavour although have a much better texture defrosted. Great cold with a salad for lunch. A new lunch time favourite

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Ingredients

• 400g can mixed beans in water, drained
• 400g can chickpeas , drained
• 50g mature cheddar , grated
• 198g can sweetcorn , drained
• 8 jalapeno chilli slices from a jar, finely chopped
• 1 egg , beaten
• small handful coriander , chopped
• 2 tbsp vegetable oil
• 10 cherry tomatoes , quartered
• ½ red onion , sliced
• juice ½ lime
• mixed salad leaves , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 400g can mixed beans in water, drained
• 400g can chickpeas , drained
• 50g mature cheddar , grated
• 198g can sweetcorn , drained
• 8 jalapeno chilli slices from a jar, finely chopped
• 1 egg , beaten
• small handful coriander , chopped
• 2 tbsp vegetable oil
• 10 cherry tomatoes , quartered
• ½ red onion , sliced
• juice ½ lime
• mixed salad leaves , to serve (optional)

PER SERVING

292 kcalories, protein 17g, carbohydrate 24g, fat 13 g, saturated fat 4g, fibre 12g, sugar 2g, salt 1.9 g

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