Cornmeal Pancakes With Spicy Beans - cooking recipe

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

Preparation

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.