Fiery bean cakes


Serves: 2

What you need:
2 slices wholemeal bread
400g tinned kidney beans, rinsed and drained
½ x 400g tin butter beans, rinsed and drained
½ x 400g tin black-eye beans, rinsed and drained
2 spring onions, finely diced
Handful flat-leaf parsley, chopped
1 small red chilli, deseeded and finely chopped
Salt and freshly ground black pepper

What to do:

  1. Pre-heat the oven to 180°C/Gas Mark 5.
  2. Place the bread slices in a food processor and whizz to make breadcrumbs. Tip them into a large bowl and then add the drained beans to the food processor and pulse until you have a rough paste.
  3. Add the onion to the breadcrumbs along with the blended beans, parsley, chilli, and salt and pepper. Mix until well combined and then divide the mixture into four evenly sized balls. Use your hands to roll and flatten them into patties. Chill in the fridge.
  4. Line a roasting tin with a sheet of Bacofoil non-stick foil, dull side up. Place the patties in the tin and cook for 20 mins. Serve with a green salad.


CREDIT: Bacofoil has teamed up with leading nutritionist, Sarah Schenker, to recreate all your favourite home-cooked recipes with the great twist of no added butter or oil.



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