Cheesy bean & sweetcorn cakes with quick salsa

Ingredients

• 400 g bean in water mixed drained canned
• 400 g chickpea drained canned
• 50 g mature cheddar grated
• 198 g sweetcorn drained canned
• 8  jalapeno chilli from a jar finely chopped
• 1  eggs beaten
• 1 small handful coriander chopped
• 2 tbsp vegetable oil 
• 10  cherry tomatoes quartered
• 0.5  onion red sliced
• 0.5  juice of lime 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Put the beans and chickpeas in the bowl of a food processor and blend until smooth. Tip into a bowl and add the cheese, sweetcorn, jalapeos, egg and half the coriander. Season, mix well to combine, then shape into 8 patties.
2. Heat the oil in a large frying pan and cook the patties for 4 mins on each side you may have to do this in batches. Keep them warm in the oven as you go.
3. Mix the tomatoes, onion, remaining coriander and lime juice with a little salt.
4. Serve the cakes with salsa and salad leaves, if you like.