Cheesy bean & sweetcorn cakes with quick salsa
By Cassie Best
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant Mexican dish with a difference
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 292
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fat 13g
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saturates 4g
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carbs 24g
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sugars 2g
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fibre 12g
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protein 17g
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salt 1.9g
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.
