Spicy Mexican bean sliders

Serves 3-4

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

1 egg

Bunch of fresh coriander, chopped (15g)

Salt and pepper

To serve – Slider buns, mayonnaise, baby gem lettuce, sliced cherry tomato, red onion.


  1. Drain and rinse the kidney beans. Using a potato masher, crush the beans in a bowl leaving some texture to the beans.
  2. Add the breadcrumbs, egg, onion, tomato and chilli powder. Mix well, season with salt and pepper and add the chopped coriander.
  3. 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.
  4. Enjoy with Green Isle Cauliflower bites!