Serves: 3

From vegan chef and Wild Root founder Charlie Tomlinson, this tasty recipe combines smoky cannellini beans with fresh sweet potato hash and herby guacamole.

Ingredients

For the smoky beans:

1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
½ tsp dry thyme
2 tsp smoked paprika
1 tbsp tomato paste
2 tbsp tamari
1 tsp maple
1 tin cannellini beans
250ml passata
Salt and pepper to taste

For the sweet potato hash (makes 6):

1 large sweet potato, peeled and grated
3 heaped tbsp gram flour
1 tbsp water
Pinch of salt
Olive oil to fry

For the herby guac:

1 large avocado, mashed
10g coriander, sliced
Juice from ½ lemon
Salt and pepper to taste

Method

Heat olive oil in a small frying pan, add diced onions and saute for 5 minutes before adding crushed garlic for another two minutes until fragrant.
Once the onions are translucent and the garlic is fragrant, add all the remaining smoky beans ingredients and allow to gently simmer until bubbling and warm all the way through.
As the beans are bubbling away, grate your sweet potato and add to a mixing bowl with gram flour, salt and water. Combine the mixture, it should be slightly sticky and hold its shape when you squeeze it into patties. Shape into six patties and place onto a plate ready for frying.
Heat a large frying pan and cover the bottom in a thin layer of olive oil. Once hot add all six patties.
Cook for five to eight minutes per side on a low-medium heat to allow them to cook all the way through and not burn. Add a lid to the pan for the first half of cooking to allow the potato to slightly steam to get them cooked through faster, then remove the lid for the second half of the cooking to allow them to crisp up.
While your patties are cooking, mash your avocado and add all the remaining ingredients and combine.
Divide the beans across three plates, top with two hash patties and a large dollop of herby guac. Garnish with coriander to serve and enjoy!

3 fibre-packed cannellini bean recipes for lunch, dinner and late night snacks