Name: Veggie bean bakes with salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 400g potato cut into small cubes; ½ a 400g can mixed beans rinsed and drained; 198g can sweetcorn drained; 1bunch spring onions shredded; 100g mature cheddar grated; 1 egg beaten; 50g fresh breadcrumb (from 2 slices); 2 tsp vegetable oil; 1 tbsp plain flour; 4 ripe tomatoes chopped; 2 tbsp chilli ketchup

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Veggie bean bakes with salsa

Veggie bean bakes with salsa

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.13 ratingsRate

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These bean bakes are filling yet fresh, making the perfect vegetarian meal

Freezable (Only the bakes can be frozen)

Vegetarian

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Sweet potato chips

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

400g potato

cut into small cubes
½ a 400g can mixed beans

rinsed and drained
198g can sweetcorn

drained
1bunch spring onions

shredded
100g mature cheddar

grated
1 egg

beaten
50g fresh breadcrumb

(from 2 slices)
2 tsp vegetable oil
1 tbsp plain flour
4 ripe tomatoes

chopped
2 tbsp chilli

ketchup

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Nutrition: per serving

kcal384
fat14g
saturates6g
carbs52g
sugars12g
fibre5g
protein17g
salt1.78g

Method

step 1

Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
step 2

Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
step 3

To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.

RECIPE TIPS

COOKING FROM FROZEN

To cook the bakes from frozen, heat oven as recipe, then bake for 25 mins until piping hot in the middle. Grill for 2-3 mins to brown the tops.

MAKE IT WITH EGGS: SWEETCORN TORTILLA

Boil and drain the potatoes. Fry the spring onions in the oil in a large non-stick pan for 2 mins, then add the potatoes and sweetcorn. Beat 8 eggs, season, then pour into the pan. Gently cook for 7 mins, moving the eggs around the pan a little to help them set evenly. Scatter with the cheese and tomatoes, then grill for 4-5 mins until golden. Scatter with chopped coriander to serve.

Recipe from Good Food magazine, July 2009

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A star rating of 4.2 out of 5.13 ratings

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