Spicy Bean Pâté with Corn Thins

On the table in: 5 mins
Serves: 1
Origin: Mexican

Ingredients:

  • 50 grams tinned cannellini beans, drained
  • 1 tsp lime juice
  • 30 grams extra light cream cheese
  • 10 grams natural whey protein powder
  • 1 tsp sweet mango chutney
  • 1 tsp smoked paprika
  • sea salt
  • 2 corn thins
  • 1 lime wedge, for garnish

Nutritional Information

Per serving: 215 calories; 29g carbohydrates; 18g protein; 2.6g fat; 4.3g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Put the beans in a mixing bowl with the lime juice and mash thoroughly with a fork.
  2. Add the cream cheese and protein powder, and beat together until you have a fairly smooth pâté.
  3. Add the chutney and paprika and stir in well. Check the taste and if necessary add a little sea salt.
  4. Serve the pâté with the corn thins and lime wedge.

Chef’s suggestions:

  • If you have time, after lightly mashing the beans, remove the thin skins from the bowl by hand. If you don’t have time to do this, just leave them in the pâté.
  • You can use butter beans instead of cannellini beans.
  • For gluten-free, check the brand of corn thins is gluten-free or substitute with gluten-free crisp bread.
  • For dairy-free, replace the cream cheese with silken tofu and use a vegan protein powder instead of whey protein powder (or omit completely).
  • You may omit the protein powder completely if you wish to reduce the protein content of this snack.