Cooking time:
20 minutes
Vegan
Makes 50
Ingredients
30ml/2tbsp Vegetable oil
1 Onion, peeled and finely chopped
2 Cloves garlic, crushed
225g/8oz Tin cooked kidney beans, drained & mashed
100g/4oz Cashew nuts, finely ground
25g/1oz Plain flour
15m/1tbsp Soy sauce
2ml/¼tsp Cayenne pepper
Salt and freshly ground black pepper
Extra vegetable oil
To
serve
1
Pineapple or Papaya, cubed
1 Small packet of coriander leaves
Method
Heat the oil in a large frying pan, fry the onion & garlic until soft.
Remove pan from the heat, add the mashed beans, ground cashews
nuts, flour, soy sauce and cayenne pepper. Season with salt
and black pepper
and stir until mixture
fully binds together.
Take a teaspoonful of the mixture and roll into small balls
in the palm of the hand. Brush them all over with vegetable
oil.
Place them on an oiled
baking tray and bake in a preheated oven at 180°C/350F/Gas Mark 4 for
10 minutes.
Carefully turn the cakes over and bake them for a further 10
minutes.
Serve hot or warm on cocktail sticks
with pineapple/papaya chunks & coriander leaves dip into the Coriander & Chilli Sauce.
Can be made
in advance and frozen. Cook from frozen at 180°C for 10 minutes.
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