Spicy Mexican bean sliders
Prep Time 5-10 minutes
Cook Time 3-5 minutes
2 X 400g tins of kidney beans
100g wholemeal breadcrumbs
1 tablespoon chilli powder
1 small red onion, finely chopped
2 medium tomatoes, deseeded and finely chopped
Bunch of fresh coriander, chopped (15g)
Salt and pepper
To serve – Slider buns, mayonnaise, baby gem lettuce, sliced cherry tomato, red onion.
- Drain and rinse the kidney beans. Using a potato masher, crush the beans in a bowl leaving some texture to the beans.
- Add the breadcrumbs, egg, onion, tomato and chilli powder. Mix well, season with salt and pepper and add the chopped coriander.
- Shape into 9 small patties, cover and chill until needed. Fry in a little oil for 2-3 minutes each side. Serve in the buns with all the trimmings.
- Enjoy with Green Isle Cauliflower bites!