Indian Butter Bean Cakes with Bulgur Salad and Raita

Steps

1. Bring a full kettle to the boil. Prepare bean cake ingredients. Add bulgur and a pinch of salt to a large, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Trim ends of beans and cut in half. When 5 minutes cook time remain, add beans to bowl. Drain well through a sieve. Allow to cool slightly.
2. In a medium bowl, whisk korma curry paste, sweet chilli sauce, soy sauce, egg and curry powder together. Drain and rinse butter beans then add to bowl with egg mix and mash well using a potato masher. Add all remaining Indian butter bean ingredients to bowl and mix well. Set aside for 5 minutes.
3. Cut cucumber in half lengthways, use a teaspoon to scrape out seeds then slice 0.5cm on an angle; thinly slice apple and spring onions; roughly chop coriander leaves and stalks (chop and reserve to serve measure). Add all to a large bowl with mung bean sprouts and drained bulgur and beans. Toss to combine.
4. Using a ¼ cup measure, scoop out butter bean mixture and shape into patties. Heat a drizzle of oil in a large fry-pan on low-medium heat. Cook butter bean cakes for 2-3 minutes each side, until golden and just cooked through.
5. Mix all dressing ingredients together in a small bowl and season well. Pour over bulgur salad, toss to combine and season. Grate remaining cucumber into a clean tea towel and squeeze out excess moisture. Add to a small bowl with yoghurt and a good pinch of salt and mix well.
6. To serve, divide bulgur salad between plates and place a few Indian butter bean cakes on top. Sprinkle with reserved coriander. Serve raita on the side.