Mexican bean cakes

You Will Need:

  • 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
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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!

Directions:

Recipe thanks to Allan Campion and Michele Curtis


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