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Potato Pancakes with BBQ Beans and Smoked Cheese

Recipe

Tuck in to a veggie friendly, jacket potato with a delicious twist!

Serves: 4 | Prep time: 20 mins | Cooking time: 20 mins

British | Main  

Ingredients

  • 225g Inspired Cuisine Mashed Potato
  • 3x Medium Eggs
  • 90g Plain Flour
  • 1x Flat Tsp Baking Powder
  • 150ml Milk
  • Sunflower Oil
  • 1x 400g Tin Cannelloni Beans
  • 1x Large Red Onion
  • 3x Cloves Garlic
  • 30ml Olive Oil
  • 1x 400g Tin Chopped Tinned Tomatoes
  • 1x Vegetable Stock Pot
  • 1x Tsp Chilli Flakes
  • 1x Tsp Smoked Paprika
  • 1x Tsp Oregano
  • 40ml White Wine Vinegar
  • 2x Tsp Worcestershire Sauce
  • 2x Tsp Tomato Puree
  • 50ml Water Or Red Wine
  • 2x Tsp Brown Sugar
  • 100g Smoked Cheddar - Grated
  • White Pepper
  • Black Pepper
  • Salt

Method

  1. To make the BBQ beans

  2. Peel and dice the onion
  3. Peel and mince the garlic
  4. In a medium saucepan saute the onion and garlic in the olive oil on a low light for 5 mins
  5. Then add the vinegar and bring to the boil
  6. Add the tinned toms, chilli, paprika, oregano, stock pot, water or wine, tomato puree, Worcestershire sauce, sugar – season with some salt and pepper and cook for 15 mins
  7. Then add the drained beans and heat through


  8. To make the pancakes

  9. Break the eggs into a food processor and add all the other ingredients – season with salt and pepper and wizz to a smooth batter
  10. In a non-stick frying pan make 8 pancakes with the batter, greasing the pan with a little oil


  11. Serve two pancakes per person with the beans – topped with the grated cheese