Cornmeal Pancakes With Spicy Beans
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup flour
- 1⁄2 cup polenta
- 3 eggs, lightly beaten
- 200 ml milk
- melted butter
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 400 g canned red kidney beans, drained
- 1⁄2 cup water
- 1 avocado, chopped
- 6 canned jalapeno peppers, chopped
- coriander, chopped
- sour cream, to serve
directions
- Sift flour into bowl, add polenta and stir. Make well in centre and add combined eggs and milk, stir until smooth.
- Grease non-stick pan with melted butter. Heat over medium heat. Pour in enough batter to cover base.
- Cook 1-2 minutes then turn over and cook other side. Repeat.
- Meanwhile heat oil in pan. Add cumin, coriander, cardamom, cook stirring constantly for 1 minute.
- Add 1/2 of the beans and water stir to combine. Cook on medium heat 3-4 minutes.
- Mash beans with back of wooden spoon. Add the rest of the beans, mix to combine.
- Place spoonful of bean mixture in centre of each pancake. Top with avocado, sliced jalapeno and coriander.
- Fold and place on plates serve with sour cream on side.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.