Spicy Bean Patties with Lemon Mayonnaise

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Lynley Ruck


  • 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


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.

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