Cheesy Bean & Sweetcorn Cakes With Quick Salsa
This recipe for bean and chickpea cakes is a delicious and flavorful vegetarian option that is perfect for a light lunch or dinner. Blended with cheese, sweetcorn, and jalapeños, these patties are full of tasty ingredients that come together to create a satisfying meal. The addition of a fresh tomato and onion salsa adds a bright and zesty element to the dish, making it a refreshing and well-balanced choice for any occasion. Serve with a side of mixed salad leaves for a complete and satisfying meal that everyone will enjoy.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 292 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.9 milligram of sodium
Comments
No comments found.