Makes 12 cakes Preparation: 1 hour 15 minutes (including cooking) + bean soking time
Other Mains:
 Mexican Quinoa
 Nasi Goreng
 Deliciously spicy tofu with broccoli and rice
 Coconut & Lentil Dahl
 Cashew Nut Roast with Sage and Onion Stuffing
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Mexican bean cakes
They can also be made smaller and served as an entrée and are delicious served with our Chilli Slasa!
Ingredients
- 300 g (1 1/2 cups) dried pinto beans, soaked in cold water
- Oil for cooking
- 1 onion, diced
- 1 red capsicum, diced
- 2 cloves garlic, crushed
- 4 small red chillies, de-seeded and diced
- 2–3 tablespoons chopped coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and freshly ground black pepper
- 90 g (1/2 cup) polenta
- Chilli salsa to serve
Directions
- Place the soaked beans in a large saucepan, cover with cold water and bring to the boil. Cook for 30–40 minutes, until tender, topping up the water if needed. Drain and mash roughly.
- Heat a small frypan over a medium heat. Add a splash of oil, the onion and capsicum and cook for 4–5 minutes, until soft. Add the garlic and chillies and cook for a further 1–2 minutes, until fragrant.
- Add to the mashed beans, along with the coriander and spices.
- Season with salt and pepper and shape into 12 cakes. Coat lightly with polenta.
- Place the burgers on a hot barbecue plate and cook for 5–6 minutes, rotating as needed. Turn them over and cook for a further 5 minutes, again rotating as needed.
- Serve with Chilli Slasa.
Recipe thanks to Allan Campion and Michele Curtis
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