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Photograph of Smoky sweet potato & bean cakes with citrus salad.

Smoky sweet potato & bean cakes with citrus salad

Serves 4 | Prep 15 mins | Cook 15 mins

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

Source: www.bbcgoodfood.com

Ingredients

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2 sweet potatoes, cut into cubes
2x 400 g can red kidney beans, drained and rinsed
6 spring onions, finely sliced
small bunch coriander, chopped
2 tbsp chipotle paste
2 tbsp sunflower oil
3 tbsp mayonnaise
juice 1 lime
2 little gem lettuce, torn
1 cucumber, halved lengthways and sliced on the diagonal
2 carrot, halved lengthways and sliced on the diagonal

Instructions

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Microwave the sweet potato on High for until tender. Lightly mash the beans, then add the potatoes, 4 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 8 cakes.
Heat the oil in a non-stick frying pan, then fry the bean cakes for each side.
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.

Nutrition

Per Serving	% Daily Value
Calories 431 kcal	21.6%
Total Fat 24 g	30.8%
Saturated Fat 3 g	15.0%
Carbohydrates 39 g	14.2%
Dietary Fibre 10 g	35.7%
Sugars 15 g	30.0%
Protein 24 g	48.0%
Sodium 1.4 g	60.9%

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