Smoky sweet potato & bean cakes with citrus salad

Smoky sweet potato & bean cakes with citrus salad

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(20 ratings)

Prep: 15 mins Cook: 15 mins - 20 mins


Serves 2
These storecupboard chipotle patties are not only thrifty, they count as four of your 5-a-day allowance of fruit and vegetables.

Nutrition and extra info

  • cakes only
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat24g
  • saturates3g
  • carbs39g
  • sugars15g
  • fibre10g
  • protein24g
  • salt1.4g
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  • 1 sweet potato (about 200g), cut into cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 400g can red kidney beans, drained and rinsed
  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch of coriander, chopped
  • 1 tbsp chipotle paste
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp mayonnaise
  • juice 1 lime



    The same shape, but smaller than…

  • 1 Little Gem lettuce, torn
  • ½ cucumber, halved lengthways and sliced on the diagonal
  • 1 carrot, halved lengthways and sliced on the diagonal



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…


  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.

  2. Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.

  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.

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Comments, questions and tips

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17th Jan, 2017
Mine were a bit dry and crumbly. Next time I'll try using an egg as a binding agent.
25th Sep, 2016
I've been trying to find vegetarian recipes that I enjoy as much as my favourite meat recipes, and this one ticks that box. I served it with a simple salad of home grown tomatoes, feta and kalamata olives dresses in lemon juice and olive oil. Great combination.
27th Oct, 2015
Tasty and a nice change from meat. Put them in a burger bun but consistency is soft and mushy but still nice. I think I will try with the citrus salad next time after reading the other comments. Also quick and easy to prepare.
12th Aug, 2015
Had these tonight and were delicious managed to get 6 cakes and the salad was lovely I will be making these again :-)
11th May, 2015
These are delicious. I agree that the chipotle paste really makes them. The whole mixture of flavours with the lime salad dressing works really well and the whole meal is easy to make. I'd definitely recommend this recipe.
9th Mar, 2015
I made these as burgers as someone had suggested. They tasted really nice. The chipotle paste really makes them, I think they might be quite bland without but tasted very nice and great to have an interesting recipe for a vegetarian meal.
4th Nov, 2014
Absolutely gorgeous flavours and very low calorie. Its also very easy to make. I really love this recipe!
21st Apr, 2014
These cakes were really easy, quick and tasty - as was the salad and dressing. Next time I would use them as veggie burgers in a bun with the salad to vary things a bit. Also I didn't have chipotle paste so used a combo of paprika, hot smoked paprika and cayenne pepper instead.
14th Mar, 2014
Made them with homemade chips, delicious! New house favourite
14th Feb, 2017
Do you think you could you make these and freeze them?
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. Yes you can freeze the sweet potato cakes.
28th Apr, 2016
5 stars - these were really good and child-friendly too. I agree the chipotle paste made them extra yummy, could have been a bit bland without. Mine were a little soft and disintegrated a bit in the pan. I found them hard to flip - how could I avoid that? Any ideas?
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