Melbourne Food News

Mexican bean cakes with tomato and chilli salsa

RECIPES / 20-11-2017

These Mexican bean cakes with tomato and chilli salsa are always demolished in a flash when cooked during the World of Food Event. This is one of the many team building corporate events Melbourne Food Experiences offers at the fabulous Studio Raw Materials.

Mexican bean cakes

2 x 400g cans of kidney beans, drained
Olive oil
1 onion, diced
1 red capsicum, diced
2 small red chillies, de-seeded and diced
2 cloves garlic, crushed
2 tablespoons chopped coriander
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 egg
Plain flour
90 g (1⁄2 cup) polenta

Method

• Drain beans well and mash roughly.
• Heat a fry pan over a medium heat.
• Add a splash of oil, the onion and capsicum and cook for 4–5 minutes, until soft.
• Add the chillies and garlic and cook for a further 1–2 minutes.
• Remove from heat and add to the mashed beans, along with the coriander, spices and  the egg.
• Season with salt and pepper and mix well.
• Add a sprinkle of flour if the mixture is too wet.
• Shape into 16 cakes and coat them lightly with polenta.
• Heat a heavy-based frypan over medium heat and add a drizzle of olive oil.
• Cook for 5–6 minutes, rotating as needed.
• Serve warm topped with tomato and chilli salsa.

Tomato and chilli salsa

2 tomatoes
1 Lebanese cucumber
2 tablespoons chopped coriander
2 tablespoons olive oil
2 tablespoons lemon juice
2 small red chillies, de-seeded and diced
Salt and freshly ground black pepper

Method

• Finely dice the tomatoes and cucumber.
• Stir through the coriander, oil, lemon juice and chilli.
• Season with salt and pepper.


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