BeebRecipes.co.uk- Archive of BBC Food Recipes

Butter bean cakes with spinach and tomato salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the butter bean cakes, place the olive oil, butter beans, onion, garlic and parmesan into a food processor and blend, until smooth. Season, to taste, with salt and freshly ground black pepper.

  2. Heat some oil in a frying pan and divide the mixture into four. Place into the pan and fry for two minutes on each side, or until golden and cooked through.

  3. For the salad, whisk together the oil and vinegar in a clean bowl and add the spinach and tomatoes. Season, to taste, with salt and freshly ground black pepper, and mix well.

  4. To serve, place the salad on a plate and top with the butter bean cakes.

Ingredients

For the butter bean cakes

  • 1 tbsp olive oil
  • 100g/3½oz can butter beans, rinsed and drained
  • ¼ onion, roughly chopped
  • 1 garlic clove
  • 50g/1¾oz parmesan, or similar vegetarian hard cheese, grated
  • salt and freshly ground black pepper

For the salad

  • 1 tbsp olive oil
  • ½tsp red wine vinegar
  • 100g/3½oz spinach leaves
  • 50g/1¾oz cherry tomatoes, chopped
  • salt and freshly ground black pepper

Shopping List

Butter bean cakes with spinach and tomato salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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