Spicy Bean Cakes

Another Monday, another meatless recipe! This is a tasty, healthy dish that I love served with a steamed vegetable. Makes enough for lunch leftovers; though beware, co-worker envy will ensue (I speak from experience here).

Spicy Bean Cakes (adapted from the Vegetarian Supercook Cookbook by Rose Elliot)

Olive Oil

1 medium or 1/2 large sweet onion, finely chopped

1 red bell pepper, cored, seeded and chopped

crushed garlic

1 tsp cumin seeds

Dried red chili flakes, to taste

2 cans of red kidney beans (13 1/2 ounces each can), drained

4 Tbsp cilantro, roughly chopped

1 egg, whisked to combine white and yolk

Dried breadcrumbs

Salt and pepper

Juice from 1/2 of a lemon

Mayonnaise (I used Vegenaise)

lemon wedges

Chop, dice, and prep your ingredients.

Heat a bit of olive oil in a skillet pan and add the chopped onion and garlic; cook for 5 minutes.

Add the chopped red bell pepper and cook for another 10-15 minutes until the vegetables are tender. Stir in the cumin and chili flakes, cook for a minute or two longer, then remove from the heat.

In a large bowl, roughly mash the two cans of beans (I like to have some big pieces) with a potato masher…or just use your hands.

Add the onion/pepper mixture, the cilantro and the egg to make a soft mixture. Season with salt and pepper.

Lay out a sheet of wax paper and form patties from the bean mixture.

Sprinkle some dried breadcrumbs on the side facing up.

Heat a little more oil in the skillet pan from earlier, and place the patties with the breadcrumb side down in the pan. Sprinkle some more breadcrumbs on the top side and cook for a few minutes until side down browns. Flip and cook the other side a few minutes more.