Spicy Bean Cakes with Mango Salsa and Crispy Potato Wedges

Healthy vegetarian bean patties served with spiced potato wedges, fresh mango salsa, and a zesty mint lime yogurt dressing.

Vegetarian Healthy Dinner Beans Potato

Estimated Nutrition

Calories

711.3

kcal / serving

2845.2 kcal total

Carbs

81.3g

per serving

325.2 g total

Fat

34.7g

per serving

138.6 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Natural Yogurt

Fruits

piece

Mango

Chopped

piece

Lime

Zest and juice

piece

Lime Wedge

To serve

GrainsCereals

100

White Breadcrumbs

LegumesPulses

800

Kidney Beans

Tinned and drained

200

Butterbeans

Tinned

200

Black Eye Beans

Tinned

200

Red Lentils

Cooked

Liquids

piece

Lime Juice

From one lime

NutsSeeds

handful

Flat leaf Parsley

Chopped

tsp

Thyme

Chopped fresh leaves

pinch

pinch

pinch

pinch

pinch

handful

Chopped plus extra for garnish

handful

Mint Leaf

Chopped

OilsFats

Olive Oil

5 tbsp

Olive Oil

For potato wedges

Extra Virgin Olive Oil

For salsa

Vegetables

piece

Onion

Diced

piece

Red Chilli

Seeds removed and finely chopped

1.5

Maris Piper Potatoes

Cut into wedges

piece

Tomato

Chopped

piece

Spring Onion

Chopped

Method

Serve bean cakes with wedges, salsa, dressing, coriander garnish, and lime wedges.

Mix yoghurt with mint, lime zest, and juice to create the dressing.

Combine mango, tomatoes, spring onion, lime juice, coriander, and oil to make the salsa.

Fry potato wedges until brown, add spices, then roast for 25 minutes until crisp.

Blend two-thirds of the beans into a rough paste in a food processor.

Fry the chopped onion in olive oil until softened.

Fry the bean cakes in olive oil for 4 minutes per side until golden.

Shape the bean mixture into 7cm patties and chill in the fridge.

Mix blended beans, whole beans, onion, lentils, herbs, chilli, and breadcrumbs in a bowl.