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Smoky sweet potato & bean cakes with citrus salad

By: Admin
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 2
Time to Prepare: 15 Mins


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
1/2 cucumber , halved lengthways and sliced on the diagonal
1 carrot , halved lengthways and sliced on the diagonal


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.

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

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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