Veggie bean bakes with salsa
- Preparation and cooking time
- Serves 4
These bean bakes are filling yet fresh, making the perfect vegetarian meal
- 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
- 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.
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.