How To Make Cheesy Bean & Sweetcorn Cakes
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Serves:
Ingredients
- 1 can (400g) of mixed beans, drained and rinsed
- 1 cup of sweetcorn kernels
- 1 cup of breadcrumbs
- 1 cup of grated cheddar cheese
- 2 green onions, thinly sliced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 1/4 cup of vegetable oil, for frying
- quick salsa ingredients:
- 1 cup of cherry tomatoes, quartered
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 1 tablespoon of lime juice
- Salt and pepper to taste
Instructions
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In a large bowl, mash the beans with a fork until slightly chunky.
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Add the sweetcorn, breadcrumbs, grated cheese, green onions, cumin, paprika, salt, and pepper to the bowl. Mix well until combined.
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Shape the mixture into patties and place them on a baking sheet. Refrigerate for 10 minutes to set.
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Heat the vegetable oil in a large frying pan over medium heat. Cook the patties for about 3-4 minutes on each side, until golden brown and crispy.
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While the cakes are cooking, prepare the quick salsa. In a small bowl, combine the cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Mix well.
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Serve the cheesy bean & sweetcorn cakes with a spoonful of quick salsa on top.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 450mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 10g
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