5 Spice Sweet Chilli Bean Cakes With Cucumber Dipping Sauce

• For the cakes
• 1 400 g tin mixed white beans, drained or 240 g of cooked mixed beans such as cannellini beans, butter beans and haricot beans.
• 1 small ( approx 80 g ) potato, cooked and mashed
• 40g plain flour
• 1 tablespoon sweet chilli sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon sea salt
• 1 teaspoon agave nectar
• 1 teaspoon 5 spice powder
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil for frying
• For the dipping sauce
• 5 cm long piece of cucumber, chopped into small pieces
• 1 small spring onion, finely chopped
• 1/2 small red chilli, finely chopped (optional)
• 100 ml rice wine vinegar
• 1.5 tablespoons agave nectar
• 1 teaspoon light soy sauce

1. Start by making the dipping sauce.
2. Place all of the ingredients in a jug, mix well and transfer to a serving dish or ramekin. Place in the refrigerator for at least 10 minutes before serving.
3. Now make the cakes.
4. Place all of the ingredients (except for the frying oil) in a large bowl and mix well so that all ingredients are totally combined.
5. Shape into 8-10 small cakes and put to one side for frying.
6. In a frying pan over a medium heat, heat half the oil and fry half of the cakes for 2-3 minutes on each side, until cooked through and golden brown. Replace the oil and fry the second batch.
7. Drain on kitchen towel and serve with the dipping sauce.

cakes, white beans, potato, flour, sweet chilli sauce, soy sauce, salt, nectar, spice powder, black pepper, vegetable oil, dipping sauce, cucumber, spring onion, red chilli, rice wine vinegar, nectar, soy sauce

Taken from www.epicurious.com/recipes/member/views/5-spice-sweet-chilli-bean-cakes-with-cucumber-dipping-sauce-52350021 (may not work)