Spicy baked beans and tuna corn patties

I’m not a huge fan of baked beans in tomato sauce. Last year, during the H1N1 flu season, my friend gave me a big scare when he started to stock up on canned food — Singapore was on Red alert then – he told me to do the same. So I ended up stocking on canned foods such as tuna, sardine, fruits and baked beans! LOL. I now have 2-3 cans of baked beans in the cupboard which I have to consume before their expiry date (actually they only expire next year).

I made some Spicy baked beans and tuna corn patties during the weekend after being inspired by this recipe.

Ingredients (make 5 palm-sized patties)

• 1 can (normal size) baked beans or chickpeas or garbanzo beans *
• 1 tbsp of chili powder (add more if you want it more spicy!)
  
• 1 egg-lighted beaten
• 1 -2 tbsp flour
• 1 tbsp olive oil
• 1/2 tsp of sesame oil
• Salt and pepper to taste
• 1/2 cup frozen or canned or fresh corn kernels
• 1 can tuna flakes (in oil or brine)
• Some oil to pan-fry
  

* Chickpeas is recommended.

Step 1: Wash the beans in cold water to get rid of the tomato sauce, then add all the ingredients. I added a good amount of extra hot chilli (x2 of what you see). I am a huge fan of spicy food!

Step 2: Add the frozen corn and mash everything using your hand.

Step 3: Shape with hands and pan-fry both sides for around 3 minutes per side.

My first batch didn’t hold together as they were too soft … So I added some extra flour.

Attempt number 2 was pretty good

Success!

Best served while still very hot (because it will be crispy on the outside). Serve with ketchup or mayo.

To be honest, I thought the tuna and baked beans combi didn’t quite blend well together. They were edible, though not the best patties around. I am going to use chickpeas next time! And maybe do without the tuna.