These bean bakes are filling yet fresh, making the perfect vegetarian meal
Prep:15 mins
Serves 4
400g potato, cut into small cubes½ a 400g can mixed beans, rinsed and drained198g can sweetcorn, drained1bunch spring onions, shredded100g mature cheddar, grated1 egg, beaten50g fresh breadcrumb (from 2 slices) 2 tsp vegetable oil1 tbsp plain flour4 ripe tomatoes, chopped2 tbsp chilli ketchup
STEP 1Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.STEP 2Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.STEP 3To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
