Tasty bean cakes

Ingredients
2-4 cups panko breadcrumbs
125ml (½ cup) coriander, chopped
6 spring onions, chopped
1 large green pepper, chopped
4 cloves garlic
850g cooked beans
1 tsp soy sauce
1 tsp tomato sauce
2 eggs, beaten
2 limes
2 large ripe avocado, mashed
4 medium-size tomatoes, diced
1 medium onion, finely chopped
A pinch of salt to taste
Cooking oil

You will need:
Foil paper

Method
1. Line 1 or 2 baking trays with foil paper and lightly grease with cooking oil.
2. In a blender or food processor, blend together the coriander, onions, green pepper until finely chopped and not liquid. Add the beans, soy and tomato sauce, salt and the juice of 1 lime. Blend until the beans are chunky and coarsely chopped.
3. Pour the blended mixture into a bowl and mix well. Add 2 cups breadcrumbs and eggs and mix to a firm mixture, add more breadcrumbs if necessary. You may chill the mixture in a covered container in the fridge, for later use.
4. Scoop about ¼ cup (60ml) of the bean mixture or divide into 16 equal portions and shape into balls. Flatten the top and bottom to form into cakes.
5. Place on the baking trays and lightly brush the tops with a little oil. Pre-heat the oven at 180C/350F/gas mark 4 for 10 minutes. Bake each side for 10 minutes.
6. Mash the avocado with the juice of ½ a lime and a pinch of salt. Top each bean cake with a little of the mashed avocado and diced tomatoes and serve.

To make panko breadcrumbs
•A 500g loaf of unsliced white, salt bread
Cut the crusts off the bread and divide into 4 cm slices. Break into tiny pieces with your fingers and spread on a baking sheet. Preheat the oven at 120C/250F/ gas mark ½ for at least 20 minutes and bake stirring every 10 minutes, for 30 minutes or until crispy but not golden. Cool completely and crumble up further into uniformly sized crumbs, about twice as large as ordinary breadcrumbs. Store in an airtight container.