Smoky Sweet Potato & Bean Cakes With Citrus Salad

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

• Cooking Time Prep 15 mins
  Cook 15 mins - 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  431

• Protein

  24g

• Carbs

  39g

• Fat

  24g

• Saturates

  3g

• Fibre

  10g

• Sugar

  15g

• Salt

  1.4g

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

Directions

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.

Categories: All Christmas, Everyday, Healthy