Combine polenta, plain flour and parmesan cheese in a medium bowl; make a well in the centre. Gradually add combined egg, milk and butter and stir to form a smooth batter. Season with salt and pepper. Add drained Edgell Red Kidney Beans and chopped chilli and mix well.
Heat approximately 1 teaspoon of the oil in a large pan, add a ¼ cup of polenta mixture twice to pan, keeping cakes separate and flattening them slightly. Cook until lightly browned on both sides; drain on absorbent paper. Repeat with remaining oil and polenta mixture, making 8 cakes in total.
Serve polenta cakes with smashed avocado, sour cream and coriander.