Ingredients:
400 g peeled and chopped potatoes
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 small red capsicum, diced
1 tsp ground cumin
1 tsp sweet smoked paprika
2 x 400g cans Four Bean Mix in Springwater well drained
1 egg
⅓ cup polenta
Method:
- Boil the potatoes until tender and drain well.
- Heat some olive oil in a frypan - add the onions, garlic, capsicum and cook on medium until tender. Add spices, stir and continue cooking for another minute.
- Mash the potatoes and the cans of beans together, keeping some of the beans whole is fine. Add the cooked mixture and season with pepper and salt.
- Add beaten egg to help bind all ingredients together. The mixture will be soft so refrigerate until cold.
- Shape the mixture into 8 patties, then coat in the polenta.
- Heat olive oil in a frypan, and fry the patties on medium heat until they are golden on either side, turning once. This may take 10 minutes.
- Serve with a homemade tomato salsa or a salad.
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