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Paprika potato and bean cakes

If you want an interesting side dish to accompany roast, grilled or fried  meat and fish, try these paprika potato and bean cakes. I normally make them with leftover boiled potatoes, then it only takes 5 minutes to create the patties, another 5 minutes to fry them. The healthier option is to bake them in the oven, just spray them with a little oil.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large boiled potatoes
  • 2 cloves of garlic minced
  • 1 cup cannellini beans tinned or cooked
  • 2 Tbsp chickpea or brown rice flower
  • 2 tsp smoked or sweet paprika
  • 2 Tbsp chopped chives
  • Salt and pepper

Method
 

  1. Boil, drain, cool the potatoes, then remove their skin.
  2. Put them in a mixing bowl and mash them roughly with a fork.
  3. Add the drained beans and the minced garlic. Keep mashing everything, until you get a sticky, textured mixture.
  4. Add the paprika, seasoning, chives and flour, then create about 4-6 balls from the mixture.Flatten these between your palms and put them on a plate to rest for a few minutes.
  5. Heat some vegetable oil in a non-stick frying pan and fry the potato cakes on both sides until golden. Or put them on a baking tray, spray them with oil and bake for about 20 minutes until golden.
  6. Transfer the potato cakes to a plate, lined with paper kitchen towels.
  7. Serve warm with your main dish.