Cumin-coated butter bean cakes with avocado salsa

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 24
Servings 4
Time

Ingredients

  • AVOCADO SALSA
  • 15
    ml
    fresh lime or lemon juice
  • 5
    ml
    salt
  • 3
    ml
    chilli powder
  • 2
    avocados, finely diced
  • 1
    tomato, finely diced
  • 1
    cucumber, seeded and finely diced
  • 1
    clove garlic, crushed
  • 1
    small onion, finely diced
  • 15
    ml
    fresh coriander, chopped
  • 30
    ml
    olive oil
  • BEAN CAKES
  • 75
    ml
    olive oil
  • 1
    small onion, finely chopped
  • 2
    cloves garlic, finely chopped
  • 410
    g
    butter beans
  • 15
    ml
    fresh coriander, chopped
  • 5
    ml
    chilli powder
  • salt
  • freshly ground black pepper
  • 1
    large egg, beaten
  • 5
    ml
    cumin seeds
  • soured cream or Greek yoghurt
  • coriander sprigs to garnish
 

Method

 
SALSA: Combine all the ingredients in a bowl and set aside. BEAN CAKES: Heat 15 ml of the oil in a pan, add the onion and garlic and cook for 5 minutes until softened. Mash the beans with the onion, garlic, coriander, chilli powder, salt and pepper, or process in a food blender, until it forms a coarse purée. Beat in the egg. Divide the mixture into 4 large balls, then press into cakes between oiled greaseproof paper or plastic wrap. Sprinkle with cumin seeds, pressing them in lightly. Heat the remaining oil in a frying pan and cook the cakes for 3 to 4 minutes on each side until crisp and warmed through. Serve with sour cream or Greek yoghurt and avocado salsa. Garnish with coriander sprigs.
 

Read more on: pulses  |  shallow-fry
 

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