Southern Red Bean Fritters with Saffron Mayo
4 tablespoons mayonaise
A pinch (about seven threads) of saffron rubbed
1 teaspoon lemon juice
1 clove garlic minced
2 cups of my leftover red beans, no rice. Sausage removed and diced (you should have about 1/4 cup of sausage to use)
1 teaspoon rough chopped whites from a bunch of green onions.
1 tablespoon finely chopped Italian flat-leaf parsley
1 tablespoon hot sauce
1/4 cup shredded gruyere cheese
Freshly ground black pepper
1 cup all-purpose flour
1/4 cup panko breadcrumbs
1 teaspoon creole seasoning
1 cup vegetable oil
Place the flour and panko in a shallow dish and set aside.
In a medium mixing bowl mix together the mayo, saffron, lemon juice, and garlic. Cover and place in the fridge.
In a large mixing bowl, mash the beans with a potato masher or fork leaving a few chunks. Add the sausage, garlic, onion, parsley, hot sauce, cheese, flour and a dash of salt and pepper. Mix to combine.
Lightly flour your hands then form the beans into patties about 3 inches wide and 1/4 inch thick.
Dredge each patty in the flour panko mixture and place on an oiled pan.
Heat the oil in a large cast iron skillet over medium heat. Add the 2-3 patties to the pan and cook about five minutes. Flip carefully with a spatula and cook another 5 minutes. Remove to a wire rack to drain. Repeat with remaining patties.
Remove from rack and serve with saffron mayo.