Indian Bean and Mushroom Cakes with Spiced Eggplant Salad and Tamarind Yoghurt

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss eggplant with first measure of red onion, mushrooms and Indian spice mix on first prepared tray with olive oil. Season with salt and pepper and roast for 15–20 minutes until tender. Turn once during cooking.
3. Heat second measure of olive oil in a large, non-stick, fry-pan on medium heat. Cook second measure of onion, mushrooms, Indian spice mix and garlic for 2–3 minutes, stirring often, until mushrooms are cooked through. Transfer to a bowl with half the black beans and mash well. Set pan aside.
4. Add remaining black beans, egg, breadcrumbs and salt to mashed veggies. Season with pepper and mix well using clean hands. Use a quarter cup measure to roll bean mixture into balls, then press down lightly on top to form cakes, about 1.5cm thick.
5. Return pan to medium heat with a drizzle of oil. Cook cakes for about 2 minutes each side or until golden and crispy. Transfer to second prepared tray and cook for 3–4 minutes until cooked through.
6. While Indian bean and mushroom cakes are cooking, place tamarind chutney and yoghurt in a small bowl, lightly mix and set aside. Dice cucumber 1cm then add to a large bowl with roasted veggies, rocket leaves and lemon juice. Season to taste with salt and pepper and toss to combine.
7. Divide spiced eggplant salad between plates and top with 1–2 Indian bean and mushroom cakes. Top with a dollop of tamarind yoghurt and garnish with mint.