Authentic Mexican Style Bean Fritters and Spinach Salad

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Authentic Mexican Style Bean Fritters and Spinach Salad

Suitable for vegans
Category Starter
Serves 2 - 4
Preparation 10 mins (plus 20 mins fridge time)
Cooking 10 - 20 mins, depending on preference

Rating: Rated 5 / 5 (1 ratings)

A gourmet-style, authentic Mexican Bean Fritter, with a simple spinach salad. The perfect meal for the kids; it's super-colourful, highly nutritious, and tastes amazing. Plus they can get involved in the preparation.

Just remember to tailor the amount of chili to you and your family's preferences. I've said use one, that's pretty standard. For young kids, you might wanna use half of one.


  • 1/2 white onion, finely chopped
  • 1 habanero (or chili of choice), finely chopped
  • 400g can pre-cooked kidney beans, drained
  • Large handful coriander, torn
  • Juice of half a lime
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp chili flakes
  • 1 slice white bread
  • handful green olives
  • 3 large handfuls fresh spinach leaves
  • juice of half a lemon
  • fresh ground pepper
  • 1/2 sweet pepper, finely chopped
  • 1/2 large Portabello mushroom, or similar, chopped
  • 3 cloves garlic, finely chopped
  • 2 heaped tsp peanut butter (you can leave this out if allergic)
  • 1 tsp cumin powder
  • 1 tsp fresh ground garam masala
  • 1/4 tsp ginger
  • 1/2 tsp chilli powder
  • 2 slices wholemeal bread
  • handful sundried tomatoes
  • handful black olives
  • handful roquito peppers in olive oil
  • fresh ground salt


Stage 1

Put all your spices in a blender with your toasted brown bread. Blend it until it's just crumbs.

Stage 2

Get all the rest of your fritter ingredients in a bowl together, and add your blended crumbs. Mulch it all up, and mix it well, then taste for seasoning. Get your white bread and blend it, then put it in a separate bowl.

Stage 3

Shape your bean mix into burger-sized fritters, then coat them in your white bread mix (just drop them into the breadcrumbs and roll them around a bit). Put your finished fritters on a tray and into the fridge to firm up for twenty minutes.

Stage 4

While they are firming up, you can do your salad. Put the spinach in a salad bowl, chuck your other salad ingredients in, and toss it a little bit. You can make it look how you like. Personally I like the whole thing all messed up and oily. Taste the salad for seasoning.

Stage 5

When your fritters are firmed up, you can either fry them in olive oil or grill them. To grill, just turn your grill right up and do them for 5 or ten minutes each side. There's no risk of food poisoning with any of these ingredients, provided they're fresh and clean, so you don't need to worry about undercooking. Just cook them 'til they're crispy on the outside. To fry, heat your olive oil in a pan until it begins to smoke, then set your fritter in . About four minutes each side on high heat should be enough. Again, just do them until they're crispy. You don't want them black, but a deep orange-brown is perfect.

Stage 6

Put the burgers on individual plates and dish the salad out around them. Serve with fruit juice, for a really colourful, authentic experience.


Authentic Mexican Style Bean Fritters and Spinach Salad
Authentic Mexican Style Bean Fritters and Spinach Salad


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Graham said:

21st July 2015 19:25
Note, that the only ingredients that go in the salad are:

Sundried tomatoes,
Green olives,
Black olives,
roquito peppers,

All the rest of the ingredients are for the fritters, but the recipe wizard didn't allow me to specify this. You can obviously make this recipe without the salad.

Recipe author

Added by: Graham
Added on: 21st July 2015

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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