Lynley Ruck
Ingredients
- Lemon Mayo
- 1 egg
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 300 ml light oil
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 red capsicum, diced
- 1/4 teaspoon red chilli flakes (to taste)
- 1 teaspoon cumin seeds
- 1 x 410g tin black beans or kidney beans, drained
- 1 small handful coriander, chopped
- 2 tablespoons lemon mayonnaise (or tomato paste)
- 50g soft breadcrumbs
- Dried breadcrumbs for coating
Method
To make the mayo, put egg, mustard, lemon juice and salt and pepper into a food processor and blend, with the motor still running, very slowly drizzle the oil through the top of the lid, drop by drop at first until emulsified. Check salt & pepper.
For the Bean Patties, heat the oil in a frying pan and add the onion and sate until soft. Add the capsicum and garlic then cook for another 10 minutes. Stir in the cumin seeds and chilli flakes; cook another minute before adding the beans, breaking them up with a potato masher until coarsely mashed. Add the coriander and stir in the mayonnaise if using or tomato paste, the soft breadcrumbs to make a mixture that holds together. Taste and season accordingly.
Divide into 8 equal portions and dip into dried breadcrumbs and form into patties. Shallow fry for 2-3 minutes each side, until they are golden and delicious. Serve with the mayo, extra chopped coriander and lemon wedges.
[homepageimage]
[/homepageimage]
[smallimage]
[/smallimage]
