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

Mexican bean cakes

They can also be made smaller and served as an entrée and are delicious served with our Chilli Slasa!

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

This and other recipes can be found at: WhyVeg.com/recipes
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