Smoky sweet potato & bean cakes with citrus salad

• sweet potato↗1

  (about 200g), cut into cubes

• can red kidney beans↗400g g

  drained and rinsed

• spring onions↗3

  finely sliced

• small bunch of coriander

  chopped

• chipotle paste↗1 tbsp tbsp
• sunflower oil↗2 tbsp tbsp
• mayonnaise↗2 tbsp tbsp
• juice 1 lime
• Little Gem lettuce↗1

  torn

• cucumber↗½

  halved lengthways and sliced on the diagonal

• carrot↗1

  halved lengthways and sliced on the diagonal

Step-by-step instructions

1. 1

   Microwave the sweet potato on High for 6 mins until tender. Lightly mash the beans, then add the potatoes, 2 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 4 cakes.

2. 2

   Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.

3. 3

   Meanwhile, mix the mayo, lime juice and seasoning in a bowl. Add remaining onion and salad ingredients and toss well. Serve alongside the bean cakes.