Black bean patties
2 (15-ounce) cans black beans, rinsed and drained
4 tablespoons coconut oil, for frying
1/2 cup onion chopped
2 red chili padis, finely chopped - optional
4 large cloves garlic, minced
1/2 cup sweet corn kernels
3/4 cup roasted cashews, roughly chopped
1/2 cup finely crumbled feta or grated mature cheddar
1 whole egg, lightly whisked
3/4 cup panko bread crumbs
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1. Place rinsed black beans on a baking tray and bake at 180C for about 20 minutes until beans are mostly split open and the skins are slightly crunchy. Remove tray from the oven and let beans cool down. Once cool, place in a food processor and pulse until slightly coarse in texture.
2. Place beans in a large mixing bowl. Add garlic, chili, onion, corn, cashews, cheese, egg, bread crumbs, salt and pepper. Mix well and set aside for about an hour for flavors to mingle. Next make flat patties as wide as your slider buns. I served them as appetizers with Tsaziki sauce.
3. In a large flat frying pan, heat coconut oil on medium flame. Cook prepared patties for 4-5 minutes on each side until crispy golden brown in color. Do be careful of corn popping and oil spluttering when frying patties.
4. Serve hot with a sauce of your choice (Tsaziki or Thai sweet chili sauce) or as a vegetarian burger patty with cheese, pickles and chipotle mayonnaise or chili jam.