Name: Cumin-coated butter bean cakes with avocado salsa
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml fresh lime juice or fresh lemon juice; 5.00 ml salt; 3.00 ml chillies powder; 2.00 avocado diced; 1.00 tomatoes finely diced; 1.00 cucumber deseeded, finely diced; 1.00 garlic cloves, crushed; 1.00 onion small, finely diced; 15.00 ml fresh coriander chopped; 1.00 onion small, chopped; 2.00 garlic cloves, finely chopped; 410.00 g butter beans; 15.00 ml fresh coriander chopped; 5.00 ml chillies powder; salt; black pepper freshly ground; 1.00 eggs large, beaten; 5.00 ml cumin seeds; sour cream; fresh coriander sprigs, to garnish

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Ingredients (20)

AVOCADO SALSA

15.00 ml	fresh lime juice — or fresh lemon juice
5.00 ml	salt
3.00 ml	chillies — powder
2.00	avocado — diced
1.00	tomatoes — finely diced
1.00	cucumber — deseeded, finely diced
1.00	garlic — cloves, crushed
1.00	onion — small, finely diced
15.00 ml	fresh coriander — chopped

BEAN CAKES

1.00	onion — small, chopped
2.00	garlic — cloves, finely chopped
410.00 g	butter beans
15.00 ml	fresh coriander — chopped
5.00 ml	chillies — powder
	salt
	black pepper — freshly ground
1.00	eggs — large, beaten
5.00 ml	cumin — seeds
	sour cream
	fresh coriander — sprigs, to garnish

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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.