Smoky sweet potato & bean cakes with citrus salad

A plate of food on a table 7-A-Day Recipes

Preparation and cooking time

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

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

Nutrient Unit
kcal 431
fat 24g
saturates 3g
carbs 39g
sugars 15g
fibre 10g
protein 24g
salt 1.4g
Lentil & sweet potato curry


  • 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
Red lentil & squash dhal


  • STEP 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.

  • STEP 2

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

  • STEP 3
Quinoa, squash & broccoli salad

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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