Mexican bean cakes

Makes 12 cakes

Preparation: 1 hour 15 minutes (including cooking) + bean soking time

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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!


  • 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


  1. 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.
  2. 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.
  3. Add to the mashed beans, along with the coriander and spices.
  4. Season with salt and pepper and shape into 12 cakes. Coat lightly with polenta.
  5. 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.
  6. Serve with Chilli Slasa.

Recipe thanks to Allan Campion and Michele Curtis

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