Smoky sweet potato & bean cakes with citrus salad

These storecupboard chipotle patties are not only thrifty, they count as four of your 5-a-day allowance of fruit and vegetables.

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 431
  • fat 24g
  • saturates 3g
  • carbs 39g
  • sugars 15g
  • fibre 10g
  • protein 24g
  • salt 1.4g


  • 1 sweet potato (about 200g), cut into cubes
  • 400g can red kidney beans, drained and rinsed
  • 3 spring onions, finely sliced
  • small bunch of coriander, chopped
  • 1 tbsp chipotle paste
  • 2 tbsp sunflower oil
  • 2 tbsp mayonnaise
  • juice 1 lime
  • 1 Little Gem lettuce, torn
  • ½ cucumber, halved lengthways and sliced on the diagonal
  • 1 carrot, halved lengthways and sliced on the diagonal


  1. Microwave the sweet potato on High for 6 mins until tender. Lightly mash the beans, then add the potatoes, 2 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 4 cakes.

  2. Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.

  3. Meanwhile, mix the mayo, lime juice and seasoning in a bowl. Add remaining onion and salad ingredients and toss well. Serve alongside the bean cakes.

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