Spicy Kidney Bean Patties
These are more of a cross between a fritter and a pattie and taste great served with sour cream, salsa and guacamole. In the Suma Canteen we always cook bulk quantities of food, so we have included two sets of ingredients, one to serve 4, and one to serve 24, just in case you have a lot of mouths to feed. – Rowena, Suma Canteen Co-ordinator
1 x 400g Suma Red Kidney Beans (VF643) – drained and roughly mashed.
2 oz/125g wholemeal flour
4 oz/250g plain white flour
1 tsp baking powder
2 eggs beaten
¼ pint/150 ml milk or soya milk
½ onion very finely chopped
I fresh green chilli (seeds removed) finely chopped
1 tsp Suma Turmeric (HE170, HE161, or HE394)
1 tsp Suma Cumin (HE143 or HE376)
1 – 2 tbsp soy sauce
2 – 3 tbsp Suma Sunflower Oil (GT083 or GT080) for frying
2.5 kg tin Suma Red Kidney Beans (VF790) – drained and roughly mashed
12oz/750g wholemeal flour
24oz/1.5kg plain white flour
6 tsp baking powder
12 eggs beaten
1½ pints/900mls milk or soya milk
3 onion very finely chopped
4 fresh green chillies (seeds removed) finely chopped
6 tsp Suma Turmeric (HE170, HE161, or HE394)
6 tsp Suma Cumin (HE143 or HE376)
6 – 8 tbsp soy sauce
500mls Suma Sunflower Oil (GT083 or GT080) for frying
Mix the flours in a large bowl and break the eggs into the centre. Gradually mix to a smooth batter adding the milk as you go. Add all the remaining ingredients except the oil, mix well and leave to settle for 15 – 30 minutes.
Heat the oil in a frying pan and drop dessertspoons of the mixture into the pan and fry for a few minutes on each side until gently browned.
Serve with minted new potatoes and a green salad.
If you have a go we’d love to hear how they turn out!