Smoked Paprika Pinto Bean Pancakes with Crispy Cheddar

Drain and rinse the pinto beans. Pat dry with paper towels — moisture is the enemy of a good sear.

In a large bowl, mash the beans with a fork or potato masher until about 80% broken down (keep some texture). Stir in the egg, flour, smoked paprika, minced garlic, salt, and black pepper until a thick, cohesive batter forms.

Divide the mixture into 8 equal portions and shape each into a flat pancake about 1cm thick. Place on a plate and refrigerate for 5 minutes — this helps them hold together.

Heat a non-stick skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and let it shimmer (about 30 seconds).

Place 4 pancakes in the pan. Cook for 3-4 minutes until deeply golden and crispy at the edges, then flip carefully. Cook another 3-4 minutes until the second side is golden and the interior is hot throughout. Transfer to a microwave-safe plate.

Repeat with the remaining 4 pancakes, adding the second tablespoon of oil if needed.

Scatter the grated cheddar evenly over all 8 hot pancakes. Place in the microwave and cook on high for 1 minute 30 seconds — watch for the cheese to bubble and form crispy, golden patches at the edges.

If you want extra-crispy cheddar, transfer the microwaved pancakes to a hot dry skillet for 30-45 seconds per side, or under a preheated broiler for 1-2 minutes until blistered and brown.

Squeeze fresh lemon juice generously over the pancakes. Garnish with chopped parsley.

Serve immediately while the cheese is still crackling and the pancakes are steaming hot. These hold well for 10 minutes but lose their crispy edge after that.