Crispy Cajun Kidney Bean Sandwiches

🥘 Ingredients

• Cajun Spice Blend
  2 tbsp
• Monterey Jack cheese
  ½ cup
• black pepper
  1 tsp
• brioche buns
  4 unit
• butter
  4 tbsp
• cooking oil (divided)
  4 tsp
• garlic powder
  2 tsp
• hot sauce
  2 tsp
• kidney beans
  1 unit
• mayonnaise
  1/2 c
• potatoes
  24 oz
• salt
  1 tsp
• scallions
  4 unit
• sliced dill pickle
  1 unit
• sugar
  2 tsp
• tempura batter mix
  82 g
• water
  3 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• potato masher
• large pan
• rubber spatula

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Cut potatoes into ½-inch-thick wedges. Finely chop a few sliced dill pickle slices until you have 2 tsp (4 tsp for 4 servings). (Save remaining pickle slices for serving.) Drain and rinse kidney beans . Trim and mince scallions .

   potatoes: 24 oz, sliced dill pickle: 1 unit, kidney beans: 1 unit, scallions: 4 unit
3. 

   3

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper .

   cooking oil: 4 tsp (divided), salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Roast on top rack until golden brown and crispy, ⏱️ 20-25 minutes .
5. 

   5

   While potatoes roast, in a small bowl , combine mayonnaise , chopped pickle, ½ tsp sugar (1 tsp for 4 servings), and as much hot sauce as you like.

   mayonnaise: 1/2 c, sugar: 2 tsp, hot sauce: 2 tsp
6. 

   6

   Meanwhile, place half the beans (all for 4 servings) in a large bowl . Mash with a potato masher or fork until mostly smooth. (It's OK if there are still some larger pieces.)
7. 7

   Stir in Monterey Jack cheese , scallions, garlic powder , Cajun Spice Blend , ¾ of the tempura batter mix , and water until thoroughly combined. (For 4, use all the tempura batter mix, and ¼ cup water.) Season with salt (we used ¼ tsp; ½ tsp for 4) and pepper.

   Monterey Jack cheese: ½ cup, garlic powder: 2 tsp, Cajun Spice Blend: 2 tbsp, tempura batter mix: 82 g, water: 3 tbsp
8. 8

   Divide bean mixture into two mounds (four mounds for 4).
9. 9

   Heat a drizzle of oil in a large pan over medium-high heat. Using a rubber spatula , add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun.
10. 10

    Cook until golden brown and crisp, ⏱️ 3-4 minutes per side. Transfer patties to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.
11. 11

    Halve and toast brioche buns until golden; spread cut sides with 2 TBSP butter (4 TBSP for 4 servings). Spread bottom buns with up to half the secret sauce. Fill buns with patties and as much sliced pickle as you like.

    brioche buns: 4 unit, butter: 4 tbsp
12. 12

    Divide sandwiches between plates. Serve with potato wedges and remaining secret sauce on the side.