Name: Smoky sweet potato & bean cakes with citrus salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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

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.

35 min total 15 min prep 20 min cook 2 431 cal

Instructions

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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.