|1||medium onion — finely chopped|
|1||garlic clove — crushed|
|2 x 400 g||tinned kidney beans — drained|
|30 ml||fresh coriander — chopped|
|5 ml||ground coriander|
|5 ml||ground cumin|
|1||fresh red chilli — seeded and finely chopped or to taste|
|20 ml||lemon juice|
|salt and black pepper|
|oil — for frying|
Heat an AMC 16 cm Gourmet Low over a medium temperature until the Visiotherm® reaches the first red area. Sauté onions and garlic until translucent.
Meanwhile place kidney beans in an AMC 24 cm Dome and crush with a potato masher. They can be relatively chunky. Add the rest of the ingredients including the sautéed onion and garlic, and mix.
Preheat an AMC 28 cm Chef’s Pan over a medium heat until the Visiotherm® reaches the first red area. Place some oil in unit and drop in spoonfuls of the bean mixture. Cook until it starts to brown on one side, then turn over and brown the other side.
Serve on a roll or in a taco shell, soft tortilla or pita bread with guacamole, salsa, lettuce and Bulgarian yoghurt or sour cream.
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