Blend two-thirds of the beans into a rough paste in a food processor.
Fry the chopped onion in olive oil until softened.
Mix blended beans, whole beans, onion, lentils, herbs, chilli, and breadcrumbs in a bowl.
Shape the bean mixture into 7cm patties and chill in the fridge.
Fry the bean cakes in olive oil for 4 minutes per side until golden.
Fry potato wedges until brown, add spices, then roast for 25 minutes until crisp.
Combine mango, tomatoes, spring onion, lime juice, coriander, and oil to make the salsa.
Mix yoghurt with mint, lime zest, and juice to create the dressing.
Serve bean cakes with wedges, salsa, dressing, coriander garnish, and lime wedges.