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Black beans and sweetcorn cakes

You can serve these black beans and sweetcorn cakes with a salad and/or a mash for a gluten-free meal, or put them in a bun/wrap and serve them as a burger with your favourite condiments. If you make smaller patties, they are perfect as party nibbles or  you can take them to picnics, trips or to work in your lunch box.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin black beans drained
  • 2 cloves of garlic minced
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Pinch of cayenne
  • Salt& pepper to taste
  • 1 Tbsp tomato purée
  • 4 spring onions chopped
  • 3 Tbsp tinned sweetcorn
  • 3 Tbsp chopped coriander leaves
  • 1 Tbsp chickpea flour
  • Chickpea flour and oil to cook

Method
 

  1. Rinse the beans and drain again. Put them in a bowl and, using a potato masher or a fork, mash them roughly.
  2. Add the garlic, spices, tomato purée, salt & pepper. then combine well.
  3. Mix in the chopped spring onion and sweet corn pieces, then the coriander leaves.
  4. If the mixture is too sticky, add some chickpea flour and combine.
  5. Make about 6-8 patties and put them on a plate. Chill for about 30 minutes.
  6. Heat some oil in a non-stick pan.
  7. Coat the patties in some chickpea flour then fry them on both sides until golden brown.
  8. Serve them warm or at room temperature.