Ingredients
For the cakes
1 400 g tin mixed white beans, drained or 240 g of cooked mixed beans such as cannellini beans, butter beans and haricot beans.
1 small ( approx 80 g ) potato, cooked and mashed
40g plain flour
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1/4 teaspoon sea salt
1 teaspoon agave nectar
1 teaspoon 5 spice powder
1/4 teaspoon black pepper
2 tablespoons vegetable oil for frying
For the dipping sauce
5 cm long piece of cucumber, chopped into small pieces
1 small spring onion, finely chopped
1/2 small red chilli, finely chopped (optional)
100 ml rice wine vinegar
1.5 tablespoons agave nectar
1 teaspoon light soy sauce
Preparation
Start by making the dipping sauce.
Place all of the ingredients in a jug, mix well and transfer to a serving dish or ramekin. Place in the refrigerator for at least 10 minutes before serving.
Now make the cakes.
Place all of the ingredients (except for the frying oil) in a large bowl and mix well so that all ingredients are totally combined.
Shape into 8-10 small cakes and put to one side for frying.
In a frying pan over a medium heat, heat half the oil and fry half of the cakes for 2-3 minutes on each side, until cooked through and golden brown. Replace the oil and fry the second batch.
Drain on kitchen towel and serve with the dipping sauce.
