Caribbean Red Bean and Cashew Savouries

  • Serves 4

  • Preparation 5 mins

  • Cooking 20 mins

Caribbean Red Bean and Cashew Savouries
  • Dairy-Free

  • Egg-Free

  • Vegan

Ingredients

for the savouries
  • 2 tbsp vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 1 x 225g can cooked kidney beans, drained & mashed
  • 100g cashew nuts, finely ground
  • 25g plain flour
  • 1 tbsp soy sauce
  • ¼ tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
to serve
  • 1 pineapple or papaya, cubed
  • 1 small packet 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 180C/350F/Gas 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 &, chopped

Method

  1. 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.
  2. 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 180C/350F/Gas 4 for 10 minutes. Carefully turn the cakes over and bake them for a further 10 minutes.
  3. Serve hot or warm on cocktail sticks with pineapple/papaya chunks & coriander leaves dip into the Coriander & Chilli Sauce.

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Search for recipes

Sign up for our newsletter