Curried carrot & lentil soup
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Smoky sweet potato & bean cakes with citrus salad
Serves 2
Easy
Prep:
Cook: -
These storecupboard chipotle patties are not only thrifty, they count as four of your 5-a-day allowance of fruit and vegetables.
Skip to ingredients
- 1 sweet potato(about 200g), cut into cubes
- 400g can red kidney beansdrained and rinsed
- 3 spring onionsfinely sliced
- small bunch of corianderchopped
- 1 tbsp chipotle paste
- 2 tbsp sunflower oil
- 2 tbsp mayonnaise
- juice 1 lime
- 1 Little Gem lettucetorn
- ½ cucumberhalved lengthways and sliced on the diagonal
- 1 carrothalved lengthways and sliced on the diagonal
Nutrition: per serving
- kcal431
- fat24g
- saturates3g
- carbs39g
- sugars15g
- fibre10g
- protein24g
- salt1.4g
Method
step 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.
step 2
Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.
step 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.
