Servings: 3

black-eyed beans 1 x 400g can black-eyed beans 1 x 400g can
butter beans 1 x 400g can butter beans 1 x 400g can
chives 12 chives 12
parsley 15g (weight with stalks) parsley 15g (weight with stalks)
basil leaves 25g basil leaves 25g
garlic 2 cloves garlic 2 cloves
sriracha 1 tbsp sriracha 1 tbsp
olive oil 2 tbsp, plus a little extra olive oil 2 tbsp, plus a little extra
cherry or other small tomatoes 8 cherry or other small tomatoes 8

Tip the beans into a colander or sieve and rinse them under running water. Shake the beans dry then tip them into a mixing bowl.
Finely chop the chives. Remove the parsley leaves from the stalks and finely chop them, then finely shred the basil leaves. (I find the easiest way to do this is to place the leaves on top of one another, roll them tightly then shred them finely with a knife.) Add the herbs to the beans.
Peel and finely crush the garlic cloves to a paste. (I like to use a pestle with a pinch of salt.) Scrape into the beans, then season the mixture with salt and black pepper. Reserve a quarter of the mixture in a small bowl, then mash the rest with a potato masher or briefly in a food processor. Take care not to overmix. Stir in the sriracha.
Shape the mixture into 6 small patties, about 8cm in diameter, then set them on a tray in the fridge to rest for half an hour.
Thickly slice the tomatoes, toss with a little olive oil and black pepper and set aside.
Warm 3 tbsp of olive oil in a shallow pan over a moderate heat, place the patties (or as many as will fit into your pan) in the hot oil and cook for 5 or 6 minutes until golden underneath. Turn the patties over carefully with a palette knife, then cook the other side for a further 3 or 4 minutes.
Divide the tomatoes between 4 plates, then scatter the reserved beans over them and divide the cakes among them.