Crispy Bean & Potato Cakes

Mashed potato and butter beans mixed with spring onion and cheese, shaped into cakes and air fried until crisp.

TIME BREAKDOWN
Prep: 25 min
Cook: 16 min
Total: 41 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g floury potatoes, peeled and cut into chunks
  • 1 x 400g tin butter beans, drained and rinsed
  • 2 spring onions, finely sliced
  • 80g vegetarian mature Cheddar cheese, grated
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 60g dried breadcrumbs
  • 1 tbsp vegetable oil

Method

  1. Boil the potatoes in salted water for 15 minutes until soft, drain well and mash until smooth.

  2. Lightly mash the butter beans with a fork and mix into the potato with the spring onions, cheese, paprika, salt and pepper.

  3. Leave to cool for 10 minutes, then shape into 8 patties about 2cm thick.

  4. Coat each cake in the flour, then the egg, then the breadcrumbs.

  5. Preheat the air fryer to 190°C and brush or spray the cakes lightly with the oil.

  6. Cook in two batches for 7 to 8 minutes each, turning carefully halfway, until golden and hot through the middle.

  7. Serve with a green salad and chutney.