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Slow but sure....
Baked Bean Cakes

These savoury cakes are ideal served with lots of vegetables or a crunchy salad.

Serves: 4

Syns per serving:
½ Syn on Green, 5½ on Original.

Preparation time: 10 minutes
Cooking time: 20 - 25 minutes

340 g/12 oz potatoes, peeled and cut into small pieces
1 x 198 g/7 oz can baked beans in tomato sauce
2 level tablespoons very low fat natural cottage cheese
2 tablespoons freshly chopped parsley
2 egg yolks
1 Spanish onion finely chopped
Salt and freshly ground white pepper
1 level tablespoon plain flour
Fry Light, for spraying

1. Boil the potatoes in a large pan of lightly salted water for about 15 minutes until tender. Drain well and mash them while they are still warm.

2. Add the baked beans, cottage cheese, parsley and egg yolks. Mix well together and then add the onion and seasoning to taste. The mixture shouldn’t be too wet.

3. Using your hands, mould the potato mixture into 8 patties, which are approximately 7.5 cm/3 in diameter, and dust very lightly with flour.

4. Lightly spray a frying pan with a little Fry Light. Heat and then cook the patties for 3–4 minutes each side.

Serve them immediately with some fresh green vegetables or a crisp salad.
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Desperate to be slim!
These sound yummy.... but.... any way they could be done without the cottage cheese? I can't stand it!!!

Emma xXx

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