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
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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.
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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.
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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.
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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
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