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Cheesy bean & sweetcorn cakes with quick salsa

Cheesy bean & sweetcorn cakes with quick salsa

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(11 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant Mexican dish with a difference

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal292
  • fat13g
  • saturates4g
  • carbs24g
  • sugars2g
  • fibre12g
  • protein17g
  • salt1.9g
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Ingredients

  • 400g can mixed bean in water, drained
  • 400g can chickpea, drained
  • 50g mature cheddar, grated
  • 198g can sweetcorn, drained

    Sweetcorn

    sw-eet corn

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

  • 8 jalapeno chilli slices from a jar, finely chopped
  • 1 egg, beaten

    Egg

    egg

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

  • small handful coriander, chopped
  • 2 tbsp vegetable oil
  • 10 cherry tomato, quartered
  • ½ red onion, sliced
  • juice ½ lime

    Lime

    ly-m

    The same shape, but smaller than…

  • mixed salad leaves, to serve (optional)

Method

  1. Put the beans and chickpeas in the bowl of a food processor and blend until smooth. Tip into a bowl and add the cheese, sweetcorn, jalapeños, egg and half the coriander. Season, mix well to combine, then shape into 8 patties.

  2. Heat the oil in a large frying pan and cook the patties for 4 mins on each side – you may have to do this in batches. Keep them warm in the oven as you go.

  3. Mix the tomatoes, onion, remaining coriander and lime juice with a little salt. Serve the cakes with salsa and salad leaves, if you like.

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Comments (11)

catie74's picture

Made these as part of a packed lunch. Made a great change from sandwiches along with some cucumber, carrot and celery sticks, cherry tomatoes and olives. Kids were happy

nikkinoodle40's picture
2.5

As I was making this the other half was saying how nice it smelt. Advised him that I wouldn't be making it again because the mixture was so wet and was breaking up in the pan. However when I tasted it, it was a taste sensation! Lovely kick of heat with the chillies, tasty combination with the salsa. Will definitely make again with some adaptations to make the mixture dryer, maybe use some flour.

riasaakshi's picture

I found drying the beans thoroughly before mashing with a fork made better cakes than processing them. Added Fresh thyme, parsley, garlic and cracked black pepper (because that is what I had) - and dusted them in flour, dipped in egg and then coated in breadcrumbs before frying in a 1/4 of oil - the crispy shell kept them together well and was a nice contrast to the soft filling. They freeze and reheat in the oven coming out almost the same as they did from frying.

lhea-ibiza's picture

After reading the comments here i decided to add 2 garlics, 3 spring onions, fresh chilli, 3 heaped tablespoons of flour, juice of half a line and quite a bit of salt. AMAZING! :)

crobbo's picture
4

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

julesthenorweegie's picture
3

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

whatkatiedoes's picture
3

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.

Frantic Flapjack's picture
3

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.

thehungrymouse's picture
4

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.

thdrake's picture
4

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!

wodiddilyhoo's picture
4

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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