Gluten free, wheat free and vegetarian deliciousness!
These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.
They are crispy on the outside and soft on the inside.
I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!
2 x 400g tins of kidney or black beans
1 420g tin creamed corn
2 eggs, beaten
100g fresh coriander, leaves and stalks, rinsed
1 medium carrot, peeled and finely grated
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
1-2 jalapeño chilli, deseeded and chopped
1 tablespoon ground cumin
150g chickpea/besan flour
2 teaspoons salt
pepper to taste
In a food processor grate the carrot.
Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.
Add the beans and pulse, just enough to begin to break them up.
Pour this mix into a large bowl.
Add corn, eggs, cumin, chickpea flour, salt and pepper.
Heat a large frying pan over medium heat with enough sunflower oil to cover the base.
Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.
Flip the cakes over and repeat cooking time.
Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.
Serve with salsa.
This salsa is so quick to prepare we have it with most Mexican or TexMex meals.
As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.
6 roma tomatoes, deseeded and chopped
1 shallot, peeled, halved and cut into fine slices
a few stems of coriander, leaves and stems cut roughly.
1 lime, juiced
salt and pepper to taste
Combine the ingredients and serve at room temperature.