Bean cakes with mango cucumber cream and coriander rice

Name: bean cakes with mango cucumber cream and coriander rice
Total time: 25 min
Yield: 5
Ingredients: 3 tablespoon olive oil; 2 clove garlic; 4 spring / forest onion; 2 green pepper; 800 gram black beans; 1 tablespoon cumin powder (djinten); 250 gram sweet potato; 2 egg; 5 tablespoon bread crumb; 250 gram basmati rice; 2 tablespoon fresh coriander; 2 meat tomato; 1 mango for the mango cucumber cream; 0.5 cucumber for the mango cucumber cream; 200 milliliters sour cream for the mango cucumber cream

Ingredients

Directions

Mix the ingredients for the mango cucumber cream.
Heat the olive oil and fry the garlic, spring onions and green peppers.
Scoop, from the heat source, the drained beans, pressed slightly flat, the cumin and the potato grater through.
Beat the eggs with salt in a bowl. Add the bean mixture with the bread crumbs and form 10 balls.
Heat the oven grill. Press the balls on a greased baking sheet flat and make round cakes. Place them at least 10 cm under the grill for 8-10 minutes. Turn them over and grill for another 2-3 minutes.
Meanwhile, cook the rice and stir in the coriander and tomatoes.
Serve the bean cakes with the coriander rice and the mango cucumber cream.