Curried carrot & lentil soup
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Smoky sweet potato & bean cakes with citrus salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 sweet potato (about 200g), cut into cubes
- 400g can red kidney beans, drained and rinsed
- 3 spring onions, finely sliced
- small bunch of coriander, chopped
- 1 tbsp chipotle paste
- 2 tbsp sunflower oil
- 2 tbsp mayonnaise
- juice 1 lime
- 1 Little Gem lettuce, torn
- ½ cucumber, halved lengthways and sliced on the diagonal
- 1 carrot, halved lengthways and sliced on the diagonal
Method
- STEP 1
Microwave the sweet potato on High for 6 mins until tender. Lightly mash the beans, then add the potatoes, 2 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 4 cakes.
- STEP 2
Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.
- STEP 3
Meanwhile, mix the mayo, lime juice and seasoning in a bowl. Add remaining onion and salad ingredients and toss well. Serve alongside the bean cakes.
