Filter
Reset
Sort ByRelevance
Thetenthdoctorlover
Bean cakes with mango cucumber cream and coriander rice
Share
Tweet
Pin
Whatsapp
Print
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.
-
15 minMain dishSpaghetti, garlic, fresh flat parsley, fresh basil, Parmigiano Reggiano, extra virgin olive oil Gran Fruttato,spaghetti aglio olio with fresh herbs
-
25 minMain dishhalf-to-half-chopped, mild Indian curry paste, unsalted butter, onion, winter carrot, tomato cubes, flat bread garlic and coriander, low-fat yogurt,meatballs in yoghurt sauce
-
15 minMain dishspiced potato slices of paprika, olive oil, balsamic vinegar, steaks tartar, oak leaf lettuce melange, salad dressing blue cheese, Red pepper,balsamic tartar with spicy potatoes
-
45 minMain dishzucchini, olive oil, onion, garlic, Red pepper, green pepper, dried Italian herbs, minced beef, Meat bouillon, peeled tomato, tomato cubes, chili powder, paprika, couscous, flat leaf parsley,stuffed zucchini with minced meat and paprika
Nutrition
600Calories
Sodium0% DV0g
Fat29% DV19g
Protein38% DV19g
Carbs27% DV82g
Fiber0% DV0g
Loved it