Chipotle black bean soup with lime-pickled onions
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Corn & green bean cakes with avocado & chilli jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- 4 spring onions, chopped
- 50g green bean, chopped into 1cm pieces
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- large handful coriander leaves
- 100g self-raising flour
- 2 large eggs, beaten
- 85ml milk
- 2 small avocados, diced
- juice of 1 lime
- 2 tbsp vegetable oil
- 250g jar Tracklemans chilli jam
Method
- STEP 1
Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- STEP 2
Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
