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Caribbean-Spiced Bean Patties

Caribbean-Spiced Bean Patties

with Sweet Potato Fries & Plant-Based Smokey Aioli

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Thanks to our mild Caribbean jerk seasoning, naturally sweet grated carrot and a healthy sprinkle of plant-based Cheddar, these hearty patties definitely don't fall short on flavour. So skip the veggie patties and fries from the freezer aisle and give this surprisingly simple recipe a go!

This recipe is under 650kcal per serving.

Tags:Under 650kcalPlant BasedNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 tin

red kidney beans

1

carrot

1 packet

garlic paste

1 pinch

chilli flakes

1

apple

1

cucumber

1 bag

mixed salad leaves

1 packet

plant-based smokey aioli

(ContainsSoy)

1 packet

plant-based shredded Cheddar cheese

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

2 tbs

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2471 kJ
Fat24.7 g
of which saturates6.1 g
Carbohydrate76.1 g
of which sugars17 g
Protein19 g
Sodium1702 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the fries between two trays.

2

While the fries are baking, drain and rinse the red kidney beans. Grate the carrot.

3

In a medium bowl, lightly mash the beans. Add the carrot, plain flour, garlic paste, plant-based shredded Cheddar cheese, a pinch of chilli flakes (if using) and mild Caribbean jerk seasoning. Mix well. Using damp hands, roll the mixture into small balls, then flatten into 1cm-thick patties. Transfer to a plate. You should get 3-4 patties per person. Refrigerate for 5 minutes.

TIP: Chilling the mixture helps the patties firm up!

4

While the patties are in the fridge, thinly slice the apple. Roughly chop the cucumber. In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Top with the mixed salad leaves, apple and cucumber. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

5

In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, cook the patties, in batches, until golden, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed to prevent the patties from sticking to the pan!

6

Toss the salad. Divide the Caribbean-spiced bean patties, sweet potato fries and salad between plates. Serve with the plant-based smokey aioli.