Potato & roasted vegetable cakes with bean salad

Name: Potato & roasted vegetable cakes with bean salad | Asda Good Living
Total time: 45 min
Yield: 4
Ingredients: 1 yellow pepper, quartered and de-seeded; 1 red onion, cut into 6 wedges, with root left on; 1 courgette, cut into chunks; 4 tbsp olive oil; 500g Maris Piper potatoes, peeled and cut into pieces; 198g can Green Giant Reduced Salt & Sugar Sweetcorn, drained well; 2 tbsp chopped parsley; 400g can Asda Mexican Style Bean Mix, rinsed and drained; 2 spring onions, trimmed and sliced; 1/2 250g pack radishes, topped, tailed and sliced; 8 cherry tomatoes, halved; 1 tbsp red wine vinegar

You can use any mash or cooked, chopped vegetables you've got left over to make these potato cakes.

By Asda Good Living,21st September 2015

(1 votes)

Cook: 45 Mins

Serves: 4

Price: £1.15 per serving

Nutritional Information

Each 371g serving contains

Energy
1469kj
351kcal

18%

Fat
12g

Med
18%

Saturates
1.8g

Low
9%

Sugars
12g

Low
13%

Salt
0.35g

Low
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
396kj/95kcal

Ingredients

1 yellow pepper, quartered and de-seeded

1 red onion, cut into 6 wedges, with root left on

1 courgette, cut into chunks

4 tbsp olive oil

500g Maris Piper potatoes, peeled and cut into pieces

198g can Green Giant Reduced Salt & Sugar Sweetcorn, drained well

2 tbsp chopped parsley

400g can Asda Mexican Style Bean Mix, rinsed and drained

2 spring onions, trimmed and sliced

1/2 250g pack radishes, topped, tailed and sliced

8 cherry tomatoes, halved

1 tbsp red wine vinegar

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the pepper, red onion and courgette in a large roasting tin, drizzle over 1 tbsp of the oil and roast for 35-40 minutes until tinged brown and soft. Chop roughly.

Meanwhile, boil the potatoes for 12-15 minutes until tender. Drain and mash.

Add the roasted vegetables, sweetcorn and parsley to the mash. Leave until cold.

Shape into 8 cakes and put on the baking tray. Cook in the oven for 20-25 minutes.

Mix the beans with the spring onions, radishes and tomatoes in a bowl. Whisk together the remaining 3 tbsp olive oil and the vinegar. Season, add to the salad and toss together. Serve with the potato cakes.