Veggie bean bakes with salsa
Veggie bean bakes with salsa
These bean bakes are filling yet fresh, making the perfect vegetarian meal
- Prep: 15 mins
Cook: 30 mins - Serves 4
- Easy
Ingredients
- 400g potatoes, cut into small cubes
- ½ a 400g can mixed beans, rinsed and drained
- 198g can sweetcorn, drained
- 1 bunch spring onions, shredded
- 100g mature cheddar, grated
- 1 egg, beaten
- 50g fresh breadcrumbs (from 2 slices)
- 2 tsp vegetable oil
- 1 tbsp plain flour
- 4 ripe tomatoes, chopped
- 2 tbsp chilli ketchup
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.
Method
-
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.
-
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.
-
To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
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