Curried fishcakes
Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal
Meatball black bean chilli
Serves 4
Easy
Prep:
Cook:
Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked
Skip to ingredients
- 2 tbsp olive oil
- 12 beef meatballs
- 1 onionfinely sliced
- 2 mixed pepperssliced
- ½ large bunch corianderleaves and stalks chopped
- 2 large garlic clovescrushed
- 1 tsp hot smoked paprika
- 2 tsp ground cumin
- 1 heaped tbsp light brown soft sugar
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans black beansdrained and rinsed
- cooked riceto serve
Nutrition: Per serving
- kcal423
- fat16g
- saturates4g
- carbs36g
- sugars21g
- fibre14g
- protein24g
- salt1.1g
Method
step 1
Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
step 2
Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
step 3
Serve the chilli with the rice and the coriander leaves scattered over.
