Potato & roasted vegetable cakes with bean salad

Potato & roasted vegetable cakes with bean salad

You can use any mash or cooked, chopped vegetables you've got left over to make these potato cakes.

By , 21 September 2015
Potato & roasted vegetable cakes with bean salad
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 371g serving contains
  • Fat med
    12g
    18%
  • Saturates low
    1.8g
    9%
  • Sugars low
    12g
    13%
  • Salt low
    0.35g
    6%
  • Energy 1470KJ 351KCAL
    18%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 396kJ/95kcal.
Ingredients
  • 1 yellow pepper, quartered and de-seeded
  • 1 red onion, cut into 6 wedges, with root left on
  • 1 courgette, cut into chunks
  • 4 tbsp olive oil
  • 500g Maris Piper potatoes, peeled and cut into pieces
  • 198g can Green Giant Reduced Salt & Sugar Sweetcorn, drained well
  • 2 tbsp chopped parsley
  • 400g can Asda Mexican Style Bean Mix, rinsed and drained
  • 2 spring onions, trimmed and sliced
  • 1/2 250g pack radishes, topped, tailed and sliced
  • 8 cherry tomatoes, halved
  • 1 tbsp red wine vinegar
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the pepper, red onion and courgette in a large roasting tin, drizzle over 1 tbsp of the oil and roast for 35-40 minutes until tinged brown and soft. Chop roughly.

  • Meanwhile, boil the potatoes for 12-15 minutes until tender. Drain and mash.

  • Add the roasted vegetables, sweetcorn and parsley to the mash. Leave until cold.

  • Shape into 8 cakes and put on the baking tray. Cook in the oven for 20-25 minutes.

  • Mix the beans with the spring onions, radishes and tomatoes in a bowl. Whisk together the remaining 3 tbsp olive oil and the vinegar. Season, add to the salad and toss together. Serve with the potato cakes.