Cajun-spiced black bean, corn & sweet potato dippers

I can’t resist a good competition, especially when it involves cooking and photographing food! I’ve been enjoying eating fibre-packed beans and pulses lately, so turned to them for this vegetarian gluten free entry for the cereal company, Nature’s Path. I never heard who won. I guess it wasn’t me!


Cajun Sunrise Dippers
The gentle sweetness and crunch of the cereal pairs with warm spices and a melty middle for this vegetarian/vegan dish. It works wonderfully as a sharing plate to dip in your favourite barbecue sauce, or snuggled in a gluten free or lettuce wrap with creamy avocado for a filling main course.
Makes 24 dippers/serves 4-6
  • 1 small red onion, finely sliced
  • 1 clove of garlic
  • 1 cooked medium sweet potato
  • 1 tin of black beans
  • kernels sliced from 1 corn cob, or 1 tin of sweetcorn
  • 2 tsp cajun seasoning or 1tsp paprika, 1/2 tsp fennel. 1/2 tsp cumin
  • A squeeze of lime
  • 3 cups of Mesa Sunrise cereal
  • 1 cup of gluten free flour blend
  • 1 cup of your preferred milk (we used almond)
  • oil for cooking
  • barbecue sauce or guacamole to serve
  1. Finely slice and gently fry the red onion and garlic to soften
  2. When cool, combine with the beans, sweetcorn, sweet potato and spices in a food processor, and pulse until well combined (alternatively mash together in  a large bowl with a potato masher)
  3. Taste and season the mixture with salt, pepper and lime juice.
  4. Take walnut-size pieces of the mix and shape into nuggets. Chill in the fridge.
  5. Whilst chilling, preheat the oven to 200 degrees centigrade; and prepare the crumb coating by crushing the Mesa Sunrise to a fine crumb using a mortar and pestle or end of a rolling pin. Place in a bowl, and the milk and flour in separate bowls.
  6. Take each nugget and dip to cover in flour, followed by the milk, and finally the Mesa Sunrise crumbs.
  7. Place on an oiled baking sheet and cook for 15-20 minutes, turning half way through to colour evenly.
  8. Serve with barbecue sauce or guacamole; or in your favourite gluten free wrap.

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