About this recipe:Black beans and sweet potatoes are spiced with chillies, cumin and garlic, then grilled in the oven for a great vegetarian main or starter. They taste fresh and delicious with a lime and soured cream dressing.
Lime Soured Cream
100ml (4 fl oz) light soured cream
1 dessertspoon lime juice
1 small green chilli, minced
salt to taste
2 tablespoons olive oil, divided
4 spring onions, thinly sliced
6 cloves garlic, pressed
2 green chillies, finely diced
1 tablespoon ground cumin
2 (400g) tins black beans, drained and rinsed
salt and freshly ground black pepper to taste
250g (9 oz) grated raw sweet potato
1 egg, lightly beaten
4 tablespoons dried breadcrumbs
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Method Prep:20min › Cook:15min › Ready in:35min
To prepare lime soured cream, mix the soured cream, lime juice, green chilli and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon olive oil in a small frying pan over medium heat. Cook spring onions until softened, about 1 minute. Stir in garlic, chillies and cumin; cook until fragrant, about 30 seconds.
Transfer contents of frying pan to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potato, egg and breadcrumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Preheat grill. Lightly grease baking tray with 1 tablespoon oil.
Place bean patties on baking tray, and grill 8 to 10 minutes. Turn cakes over, and grill until crispy, about 3 minutes more. Serve with lime soured cream.
I left out the lime soured cream and the egg to make it vegan-friendly (yes, the cakes did end up a bit crumbly...) but they still turned out delicious! I think this would also be nice with grated courgette in place of the sweet potato, so I might try that next time - 06 Jun 2012