5 Spice Sweet Chilli Bean Cakes with Cucumber Dipping Sauce

5 Spice Sweet Chilli Bean Cakes with Cucumber Dipping Sauce

Serves 2 to 3

These little cakes are an absolute gem. Not only are these quick and easy to make but they taste so amazing they would not be out of place as a starter on a dinner party menu. Once they are matched with the flavours from the dipping sauce your taste buds will be singing with joy. I suggest making a double batch as you will not be able to stop eating them.

save_time25 Minutes servesServes 2-3 nut? kcal per serving


For the cakes

1 400 g tin mixed white beans, drained or 240 g of cooked mixed beans such as cannellini beans, butter beans and haricot beans.

1 small ( approx 80 g ) potato, cooked and mashed

40g plain flour

1 tablespoon sweet chilli sauce

1 tablespoon soy sauce

1/4 teaspoon sea salt

1 teaspoon agave nectar

1 teaspoon 5 spice powder

1/4 teaspoon black pepper

2 tablespoons vegetable oil for frying

For the dipping sauce

5 cm long piece of cucumber, chopped into small pieces

1 small spring onion, finely chopped

1/2 small red chilli, finely chopped (optional)

100 ml rice wine vinegar

1.5 tablespoons agave nectar

1 teaspoon light soy sauce


Start by making the dipping sauce.

Place all of the ingredients in a jug, mix well and transfer to a serving dish or ramekin. Place in the refrigerator for at least 10 minutes before serving.

Now make the cakes.

Place all of the ingredients (except for the frying oil) in a large bowl and mix well so that all ingredients are totally combined.

Shape into 8-10 small cakes and put to one side for frying.

In a frying pan over a medium heat, heat half the oil and fry half of the cakes for 2-3 minutes on each side, until cooked through and golden brown. Replace the oil and fry the second batch.

Drain on kitchen towel and serve with the dipping sauce.




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