Herb pancakes with cajun-style bean salsa

A dish that combines the influences of northern Europe and the Deep South with great results. Start preparing the potato pancake mix well in advance.

Serves 4

Prep time 20 mins + chilling

Cooking time 25 mins

Syn free

Ingredients:-

1kg/2lb 4oz potatoes (desiree)

1 onion, peeled and finely chopped

150ml/5fl oz chicken stock made with bovril

6 tbsp finely chopped corriander

1 large egg

salt and freshly ground black pepper

Fry light for spraying

For the salsa

1 x 200g/7oz can baked beans in tomato sauce

1 x 200g/7oz can red kidney beans, rinsed and drained

1 x 200g/7oz can sweetcorn kernels, rinsed and drained

4 spring onions, trimmed and very finely sliced

1 Plum tomato, roughly chopped

1 red chilli, de seeded and very finely chopped

3 tbsp very finely chopped mint leaves

salt

Method:-

Peel the potatoes and roughly chop. Place in a saucepan of salted water and bring to the boil. Simmer for 10-12 minutes. Drain and return to the pan.

Place the onion in a small saucepan with the stock and bring to the boil. Reduce the heat, cover and simmer for 4-5 minutes or until tender. Add the onion to the potato and mash well. Allow to cool and then add the chopped coriander. Lightly beat the egg and add to the potato mixture. Season well and mix thoroughly. Cover and chill for 3-4 hours.

Meanwhile, make the salsa by combining all the ingredients in a bowl. Season well and set aside.

Divide the mixture into 8 portions and form into pancakes about 12mm/1/2 inch thick. Lightly spray a non stick frying pan with fry light and heat until hot. Cook the pancakes in batches of 2 or 3, cooking for 2-3 minutes on each side or until golden. remove to a non stick baking sheet and keep warm while you cook the rest. Serve with the salsa spooned over.