Dinner recipe
Golden butter bean and carrot patties with smoked paprika, crisp coriander-lime cabbage and roasted new potatoes.
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Ingredients
large mixing bowl, box grater, large non-stick frying pan, plate
Method
Heat the oven to 220C/200C fan/gas 7. Drain and rinse the butter beans. Halve the new potatoes, coarsely grate the carrots, thinly slice the spring onions and red cabbage, grate the garlic and roughly chop the fresh coriander.
Mash the butter beans in a large bowl, leaving some chunky. Add half the grated carrot, the spring onions, garlic, breadcrumbs, smoked paprika, ground cumin, 0.25 teaspoon salt and the black pepper. Mix firmly until it holds together.
Shape the mixture into four thick patties about 2cm deep, pressing the edges firmly. Put the patties on a separate clean plate. Toss the new potatoes with 2 tablespoons olive oil and 0.5 teaspoon salt on a large tray, then roast the potatoes alone, cut-side down, for 25 minutes until golden and tender.
Put the red cabbage, remaining carrot and coriander in a bowl. Add 1 tablespoon olive oil, finely grated zest and juice of 1 lime, and the remaining 0.25 teaspoon salt. Toss firmly for 1 minute until glossy but still crisp.
Heat the remaining 1 tablespoon olive oil in a large non-stick frying pan over a medium heat. Add the patties and cook for 5 to 6 minutes on each side until deep golden, hot through and firm enough to lift cleanly.
Divide the roasted new potatoes and lime slaw between four plates. Add one hot butter bean patty to each and serve with wedges from the remaining lime.
