Smoky sweet potato & bean cakes with citrus salad

Smoky sweet potato & bean cakes with citrus salad

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 2

These storecupboard chipotle patties are not only thrifty, they count as four of your 5-a-day allowance of fruit and vegetables.

Nutrition and extra info

Additional info

  • cakes only
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
431
protein
24g
carbs
39g
fat
24g
saturates
3g
fibre
10g
sugar
15g
salt
1.4g

Ingredients

  • 1 sweet potato (about 200g), cut into cubes
  • 400g can red kidney beans, drained and rinsed
  • 3 spring onions, finely sliced
  • small bunch of coriander, chopped
  • 1 tbsp chipotle paste
  • 2 tbsp sunflower oil
  • 2 tbsp mayonnaise
  • juice 1 lime
  • 1 Little Gem lettuce, torn
  • ½ cucumber, halved lengthways and sliced on the diagonal
  • 1 carrot, halved lengthways and sliced on the diagonal

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Method

  1. Microwave the sweet potato on High for 6 mins until tender. Lightly mash the beans, then add the potatoes, 2 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 4 cakes.
  2. Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.
  3. Meanwhile, mix the mayo, lime juice and seasoning in a bowl. Add remaining onion and salad ingredients and toss well. Serve alongside the bean cakes.

Recipe from Good Food magazine, March 2014

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Comments

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catelee2u's picture
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Absolutely gorgeous flavours and very low calorie. Its also very easy to make. I really love this recipe!

ellietkd's picture
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These cakes were really easy, quick and tasty - as was the salad and dressing. Next time I would use them as veggie burgers in a bun with the salad to vary things a bit. Also I didn't have chipotle paste so used a combo of paprika, hot smoked paprika and cayenne pepper instead.

scardo's picture

Made them with homemade chips, delicious! New house favourite

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