Butter Bean Cakes with Tomato Capsicum Chilli Salsa

Butter Bean Cakes with Tomato Capsicum Chilli Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 3, 2016.
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To save time, these cakes can be mixed together and shaped in advance.

Ingredients

BUTTER BEAN CAKES

  • 1 can butter beans, drained and rinsed
  • 1 cup wholemeal breadcrumbs and oat mix
  • 2 tablespoons chopped coriander leaves and stalks
  • 30g pine nuts
  • 1 egg
  • 2 teaspoons soy sauce
  • 1 tablespoon sumac spice mix
  • 1 tablespoon tomato sauce
  • 1 carrot, peeled and grated
  • 1 apple, grated
  • 30g Kalamata olives, roughly chopped
  • ½ cup cottage cheese
  • ½ red onion, finely diced

TOMATO CAPSICUM CHILLI SALSA

  • 1 sweet Palermo capsicum, seeds removed and diced 1–2cm
  • 1 tomato, diced 1–2cm
  • ¼ red onion, finely diced
  • 1 large handful baby spinach leaves, finely sliced
  • ½–1 chilli, finely chopped (seeds removed if you prefer less heat)
  • 1 tablespoon lemon juice (reserve zest first)

MINT YOGHURT

  • ½ cup natural yoghurt
  • 2 tablespoons chopped mint leaves
  • ¼ teaspoon runny honey (optional)
  • Pinch of lemon zest

TO SERVE

  • 2 tablespoons chopped mint leaves
  • Pinch of sumac spice mix

Steps

  1. Combine all butter bean cake ingredients in a bowl and mix well. Use a fork or masher to mash the beans slightly. Season with pepper and use a ¼ cup measure to scoop out mixture and shape into balls. Set aside on a plate.
  2. In a bowl, combine all tomato capsicum chilli salsa ingredients. Toss with a drizzle of olive oil, season with salt and pepper and set aside.
  3. In another bowl, combine all mint yoghurt ingredients together and mix well.
  4. Heat a drizzle of oil in a large, non-stick, fry-pan on medium heat. Place cakes in pan, and use a fish slice to press down on them so they flatten to 1–2cm-thick. Cook, in batches, for about 2–3 minutes each side, until golden and cooked through. Add a little extra oil for each batch.
  5. Divide butter bean cakes between plates. Serve with tomato capsicum chilli salsa and drizzle over mint yoghurt. Garnish with a pinch of sumac spice mix and mint leaves.

Nutritional Information

Energy 1973 kj
472 kcal
Protein 24.0g
Carbohydrate 51.6g
Fat 16.8g