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.
-
20 minMain dishketjapmarinade, wasabipasta, beef strips, oil, Chinese stir-fry vegetable, meat bouillon tablets, Chinese noodles,noodle soup with wasabi beef strips
-
15 minMain dishbeeftail broth, white quick-cooking rice, fresh green asparagus, traditional olive oil, fresh beef soup balls, sliced leek, dried thyme, pesto arrabbiata,quick risotto with green asparagus
-
15 minMain disheggplant, olive oil, garlic, tomato, lentils, White wine vinegar, forest outing, arugula, goat cheese,lentil salad with eggplant and goat cheese
-
25 minMain dishonion, chicken breast, traditional olive oil, garlic, dried Provençal herbs, green pepper, fennel bulb, lemon, capers, fresh basil,provençal chicken with fennel
Nutrition
600Calories
Sodium0% DV0g
Fat29% DV19g
Protein38% DV19g
Carbs27% DV82g
Fiber0% DV0g
Loved it