Sweet potato, quinoa & cannellini bean cakes

Sweet potato, quinoa & cannellini bean cakes

Quinoa – pronounced keen-wah – is a gluten-free wholegrain and a source of protein. It has a delicate, nutty taste and chewy texture.

By , 21 September 2015
Sweet potato, quinoa & cannellini bean cakes
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.02 per serving
Nutritional Info
Each 387g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1440KJ 344KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
  • 200g sweet potato (peeled weight), cut into large, even-sized chunks
  • 200g potato (peeled weight), cut into large, even-sized chunks
  • 300g can cannellini beans, drained and rinsed
  • 1/2 tsp crushed dried chilli flakes (optional)
  • 75g quinoa
  • 3 tbsp chopped parsley
  • 4 vine-ripened tomatoes, chopped
  • 1 ripe avocado, stoned and cubed
  • 200g sweetcorn, cooked and drained
  • 4 spring onions, trimmed and sliced
  • 1 lime, juice of
  • Salad leaves, to serve
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Cook the potato chunks in a pan of boiling water for 10 minutes, then add the sweet potato and cook for another 10 minutes, or until tender.

  • Drain and return to the pan. Place on a low heat and cook for 1 minute, to steam off any liquid. Transfer to a large bowl and add the beans and chilli, if using.

  • Meanwhile, put the quinoa in another pan, cover with cold water and bring to the boil, then simmer for 12-15 minutes. Drain and add to the potato mixture.

  • Add the parsley, season with pepper then mash. Shape into 8 cakes, place on the baking tray and bake for 20 minutes.

  • Meanwhile, make the salsa. Put the tomatoes, avocado, sweetcorn and spring onions in a bowl, add the lime juice, then mix well. Serve with the cakes, with salad leaves on the side.