Everyday Meals

Mexican Polenta Cakes


Delicious Mexican style pancakes just right for a hearty breakfast or lunch.

Prep time:10 mins

Cook time:15 mins

Makes: 8


  • ¾ cup polenta
  • ¼ cup plain flour
  • ½ cup grated parmesan cheese
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 25g butter, melted
  • 420g can Edgell Red Kidney Beans, drained
  • 1 small red chilli, seeded and finely chopped
  • 1 tablespoon vegetable oil
  • 1 avocado, smashed
  • 2 tablespoons light sour cream
  • Fresh Coriander sprigs to garnish


Step 1

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.

Step 2

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.

Step 3

Serve polenta cakes with smashed avocado, sour cream and coriander.

Tasty Tip!

For a colourful alternative, simply add a drained 125g can Edgell Corn Kernels, drained, in Step 1. A guacamole dip can be used instead of the smashed avocado.

Mexican Polenta Cakes
User rating:
  • 3

Featured in this recipe

  • Red Kidney Beans 420g

    Red Kidney Beans 420g

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