Ingredients

• 800 g potatoes
• 250 g boiled red beans
• 140 g boiled corn
• 70 g mayonnaise
• 50 g oat flour
• 10 mini burger sandwiches
• 2 red Tropea onions
• a fresh chili
• cabbage
• seed oil
• Red pepper
• fresh coriander
• cinnamon powder
• salt
• cumin powder
• sugar
• extra virgin olive oil

For the recipe of mini red bean burgers, peel an onion, cut it into slices and roast it in a pan with a drizzle of extra virgin olive oil for 5 minutes, then blend it with the beans, the corn, the sliced ​​chilli pepper, a pinch of cinnamon, of cumin and salt. Mix the oatmeal. Form with the mixture about twenty mini hamburgers (diameter of 4 cm) from 18-20 g. Place the hamburgers in a baking sheet lined with baking paper, season with a little extra-virgin olive oil and cook at 180 ° C for 10 minutes. Divide the sandwiches in half and cut 20 discs (diameter 5 cm). Toast them in a pan with a drizzle of extra virgin olive oil on the side of the crumb for 30 seconds. Mix the mayonnaise with a tablespoon of chopped fresh coriander.
Cut the other onion into thin slices and brown them in a veil of extra virgin olive oil with a pinch of salt and a pinch of salt for a minute, stirring. Cut 3-4 rows of cabbage into strips; reduce the diced pepper. Spread a little mayonnaise on the bread, place the burgers on top, garnish with the caramelized onion, the cabbage, the pepper and coriander leaves.
For the potatoes: peel the potatoes and cut them into thin sticks, dipping them in ice water. Dry them well on kitchen paper and fry in plenty of seed oil for 7-8 minutes. Serve the burgers on the fries. Bring it forward Prepare the mini burgers in advance and freeze them. Just take them out of the freezer and bake them immediately in the oven, with a drizzle of oil, at 180 ° C for about 15 minutes.

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