Cheesy bean & sweetcorn cakes with quick salsa

Cheesy bean & sweetcorn cakes with quick salsa

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(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
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  • 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.

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Comments, questions and tips

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17th May, 2012
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.
16th May, 2012
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!
2nd May, 2012
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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