Rose Elliot’s Bean ‘Potato’ Cakes

1. Make some Bean ‘Mash’ as described below. Vary the mixture as you wish with chopped parsley, drained canned sweetcorn (without added sugar) or even chopped cooked cabbage for a beany bubble and squeak.
2. Form into ‘cakes’: you will get about three from one can. They hold together best if you bake them.
3. Place them on an oiled baking sheet, and then turn them over so that the tops are coated with oil.
4. Bake at 200°C/400°F/gas mark 6 – for about 25 minutes, turning them after about 15 minutes.

Bean Mash method:

1. Drain can of beans well. Butter beans work particularly well.
2. Fry chopped onion in olive oil and puree with beans in food processor, or simply mash.
3. Add one tablespoon of water or soya milk for each can of beans (quantities can be easily varied to suit numbers served).
4. Add salt, pepper, herbs etc to taste and whiz or beat again until thick and creamy.

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