Mexican-Inspired Bean Patty Flatbreads
These lightly spiced black bean patties are topped with fresh mozzarella and wrapped up in flatbreads with pickled jalapeños for an easy, budget dinner.
These are one of my favourite things to make with what I’ve got left in the cupboard before a food shop. The Mexican flavours and different textures fried together make a crispy, vibrant and super-affordable meal. They’re really healthy, hearty and easy to adapt.
|For the patties:
|a handful of
|2 x 400g tins
|of black beans
|of fresh mozzarella
|juice of 1
|of porridge oats
|For the flatbreads:
|folded flatbreads or pitta breads
You will need a blender.
Finely chop the onion and coriander. Set aside ½ a tin of black beans and the mozzarella, then put the rest of the patty ingredients into a blender and blitz for a few minutes, until everything is chopped but the mixture isn’t smooth. Add the beans you set aside and blitz for just a few seconds, to keep them chunky. Season with salt and pepper.
Using a spoon, divide the mixture into 4 balls and shape them into patties.
Heat a little oil in a frying pan and fry the patties on both sides for 5 minutes, making sure the heat isn’t too high or they will burn. Add a slice of mozzarella to each patty while it’s in the pan, and let it melt.
Warm your flatbreads in the air fryer or toaster, then open them up and add a patty to each one, with some pickled jalapeños.
Spruce it up: To dress this up (and stretch the budget slightly), add a little fresh rocket and shop-bought salsa to each flatbread or pitta before serving.