Cheesy bean & sweetcorn cakes with quick salsa
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant Mexican dish with a difference
- Prep: 15 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 400g can mixed beans in water, drained
- 400g can chickpeas, drained
- 50g mature cheddar, grated
- 198g can sweetcorn, drained
- 8 jalapeno chilli slices from a jar, finely chopped
- 1 egg, beaten
- small handful coriander, chopped
- 2 tbsp vegetable oil
- 10 cherry tomatoes, quartered
- ½ red onion, sliced
- juice ½ lime
- mixed salad leaves, to serve (optional)
Method
-
Put the beans and chickpeas in the
bowl of a food processor and blend until
smooth. Tip into a bowl and add the
cheese, sweetcorn, jalapeños, egg and
half the coriander. Season, mix well to
combine, then shape into 8 patties.
-
Heat the oil in a large frying pan and
cook the patties for 4 mins on each side
– you may have to do this in batches.
Keep them warm in the oven as you go.
-
Mix the tomatoes, onion, remaining
coriander and lime juice with a little salt.
Serve the cakes with salsa and salad
leaves, if you like.
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