Smoky Sweet Potato and Bean Cakes
Smoky Sweet Potato and Bean Cakes

Ingredients

Method

  • 1 sweet potato, cut into cubes
  • 400g kidney beans
  • 3 spring onions, trimmed
  • Small bunch of coriander, chopped
  • 1 tbsp chipotle paste
  • 2 tbsp sunflower oil
  • Salt and pepper
  • Microwave your sweet potato on a high setting for 6 minutes, until tender. Mash the tinned beans, then mix in the potato flesh, 2 spring onions, the coriander, chipotle paste, and some seasoning.
  • Mash a bit more to combine everything, and shape into four patties. Fry in some oil for 5 minutes on each side, and serve with whatever dressings or sides you fancy.
20 mins
2 serving
This recipe pairs perfectly with the Cloud Cuckoo Land 'Red' Nero d'Avola Blend 2019 from Riverland, Australia.

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