Cornmeal Pancakes With Spicy Beans

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 sift flour into bowl, add polenta and stir. make well in centre and add combined eggs and milk, stir until smooth.
• 2 grease non-stick pan with melted butter. heat over medium heat. pour in enough batter to cover base.
• 3 cook 1-2 minutes then turn over and cook other side. repeat.
• 4 meanwhile heat oil in pan. add cumin, coriander, cardamom, cook stirring constantly for 1 minute.
• 5 add 1/2 of the beans and water stir to combine. cook on medium heat 3-4 minutes.
• 6 mash beans with back of wooden spoon. add the rest of the beans, mix to combine.
• 7 place spoonful of bean mixture in centre of each pancake. top with avocado, sliced jalapeno and coriander.
• 8 fold and place on plates serve with sour cream on side.