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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
  • Serves 4
  • Easy
  • Calories 292
  • Carbohydrates 24
  • Saturated Fat 4
  • Sugar 2
  • Protein 17
  • Fat 13
  • Fibre 12
  • Salt 1.9

Nutrition per serving

  • Calories 292
  • Carbohydrates 24
  • Saturated Fat 4
  • Sugar 2
  • Protein 17
  • Fat 13
  • Fibre 12
  • Salt 1.9

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

  1. 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.

  2. 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.

  3. 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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