Ingredients :
- 1 can kidney beans (400g), rinsed and drained
- 1 can corn (350g), rinsed and drained
- 4 tablespoons flour
- to taste salt, black pepper, cayenne pepper and garlic powder
- Some olive oil for drizzling and extra salt for sprinkling
- 1 squeeze lemon juice
- (optional) a bunch of fresh herbs
Method :
- Combine beans and roughly 2/3 of the corn in a food processor along with the lemon juice, flour, optional herbs and seasoning. Process until almost smooth
- Next, add the rest of the corn with a spoon to leave some texture
- Mixture will be too wet to roll with your hands so form balls of the mixture with an ice cream scoop or two teaspoons. Dollop on a parchment lined baking sheet
- Brush patties with olive oil and sprinkle with salt. Lastly, bake for about 25 minutes in a 200°C oven, flipping halfway through and brushing with some more olive oil if desired
- Enjoy warm or cold
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