Everyone likes a cake in our house. The Potato and Kale Cakes went down particularly well the other night, so I’m chancing my arm again with another savoury cake, this time with mixed beans and cheese. They’re slightly chunkier than the burgers I usually make and I’m serving them with fat potato wedges and broccoli for a traditional style balanced meal.
- 1 x 400g tin kidney beans
- 1 x 400g tin cannellini beans
- 1 x 400g tin chickpeas
- 1 x red onion, finely chopped
- 100g grated mozzarella
- 1 x garlic clove, crushed
- 2 x eggs, beaten
- 1 x tsp paprika
- Handful flat leaf parsley, finely chopped
Fry the onion in a little olive oil for a couple of minutes until it begins to soften. Add the garlic and paprika.
Cook for a further minute, then combine in a large mixing bowl with the (drained) beans, cheese, beaten eggs and chopped parsley. Stir well then mash so that the mixtures begins to stick together but the beans still hold their shape.
Use a pastry cutter to shape the mixture into cakes and fry for 5 minutes on either side until golden. Cook for a further 15-20 minutes at 180C or until cooked through.
Serve with potato wedges, broccoli and chipotle mayonnaise (to everyone except Mathilde).
I took care to serve Mathilde’s meal with peas tonight as she’s picked and poked at the broccoli the past few times I’ve served it to her (a previous favourite). She ate the potato wedges. That’s it. Tonight I am defeated by an eight year old. I’m retiring to bed, tired, deflated and preparing to battle again tomorrow…