Cheesy bean & sweetcorn cakes with quick salsa

Cheesy bean & sweetcorn cakes with quick salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 15 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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


    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



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

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



    The same shape, but smaller than…

  • mixed salad leaves, to serve (optional)


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Dec, 2016
Just made this for the first time, and the family all enjoyed it. A couple of points: I more than doubled the amount of cheese, but by no stretch of the imagination did it "ooze" cheese. I also added smoky chipotle sauce and a couple of cloves of garlic. It's still not the tastiest thing I've eaten, but enjoyable nevertheless.
27th Sep, 2016
These are really delicious and an excellent way of making healthy but boring ingredients (beans, chickpeas, sweetcorn) interesting and tasty. You could also use other things to provide the flavour instead of Jalapeños — cumin, coriander, garlic, paprika, capers etc. But personally, I liked the chilli/cheese Mexican vibe. The mixture can get very wet and loose, so make sure you drain the beans well before processing. Mashing them, rather than using a machine will help. The more they are processed, the wetter the mixture becomes. I also add a bit of flour (I used chickpea flour) to help bind it. However, even if your mixture is quite runny don't despair — just make smaller 'burgers' by dropping big spoonfuls of the mixture into a frying pan (you only need a little oil). The mixture might be too wet to form patties, but this 'drop scone' approach (like a very thick pancake) works very well, and the finished product isn't too dry.
6th Apr, 2016
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
8th Oct, 2014
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.
28th May, 2014
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.
17th Mar, 2014
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! :)
12th May, 2013
These are full of flavour although have a much better texture defrosted. Great cold with a salad for lunch. A new lunch time favourite
30th Aug, 2012
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
21st Jul, 2012
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
24th Jun, 2012
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?