Quick recipe finder Spicy bean cakes with mango salsa and crispy potato wedges
A burger and chips doesn’t have to be unhealthy: swap beef for beans and pulses and serve with fresh mango salsa.
By Stephanie Moon From Chefs: Put Your Menu Where Your Mouth Is
Ingredients
For the spicy bean cakes
- 2 x 400g/14oz tins kidney beans, drained
- 200g/7oz tinned butter beans
- 200g/7oz tinned black-eye beans
- 1 small onion, finely diced
- 5 tbsp olive oil
- 200g/7oz red lentils, cooked according to packet instructions
- small handful flatleaf parsley, chopped
- 1 tsp chopped fresh thyme leaves
- 1 small red chilli, seeds removed and finely chopped
- 100g/3½oz white breadcrumbs
- salt and freshly ground black pepper
For the crispy potato wedges
- 1.5kg/3lb 5oz Maris Piper potatoes, cut into wedges
- 1 tbsp olive oil
- pinch of chilli flakes
- pinch of ground coriander
- pince of ground allspice
For the mango salsa
- 1 mango, chopped
- 2 tomatoes, chopped
- 2 spring onions, finely chopped
- 1 lime, juice only
- handful fresh coriander, chopped, plus extra for garnish
- 2-3 tbsp extra virgin olive oil, to drizzle
For the mint and lime dressing
- 200g/7oz natural yoghurt
- small handful of mint leaves, chopped
- 1 lime, zest and juice
- lime wedges, to serve
Method
To make the bean cakes, set aside one-third of each bean variety. Place the remaining beans in a food processor and blend to a rough paste.
In a small pan, gently fry the chopped onion in a little of the olive oil until softened but not coloured.
Place the blended beans into a large bowl and stir in the reserved whole beans, fried onion, cooked lentils, chopped parsley, thyme, chilli, breadcrumbs, salt and pepper and mix well until combined.
Using your hands, shape the mixture into 7cm/3in patties, gently flattening the top. Chill in the fridge until required.
To cook, heat four tablespoons of olive oil in a large non-stick frying pan. Fry the cakes for 3-4 minutes on each side, or until golden-brown and cooked through.
For the potato wedges, fry the potato wedges in olive oil until golden-brown on each side. Once coloured, add a pinch of chilli flakes, coriander, allspice and season generously with salt and pepper. Transfer to a roasting tray and roast in the oven for 20-25 minutes or until crisp.
To make the mango salsa, mix the mango, tomatoes, spring onion, lime juice and coriander together in a large bowl. Season to taste with salt and freshly ground black pepper, add the extra-virgin olive oil and mix.
For the mint and lime dressing, place the natural yoghurt in a large bowl. Stir in the chopped mint, lime zest and juice and season to taste with salt and freshly ground black pepper.
To serve, place the bean cakes onto serving plates. Serve the wedges alongside with the mango salsa and a spoonful of mint and lime dressing. Garnish with coriander leaves and serve with lime wedges.
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