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Smoky sweet potato & bean cakes with citrus salad

Smoky sweet potato & bean cakes with citrus salad

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

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

  • Freezable (cakes only)
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal431
fat24g
saturates3g
carbs39g
sugars15g
fibre10g
protein24g
salt1.4g
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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

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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

A star rating of 4.7 out of 5.44 ratings
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