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
Print This Recipe
E-mail this to Friends Add to Facebook Tweet this Post to Myspace More ways to share...

Mexican bean cakes

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


Recipe thanks to Allan Campion and Michele Curtis

Animals AustraliaThis and other recipes can be found at: is an initiative of Animals Australia.