Pinto Bean Suya Cakes with Smoked Paprika

In a large bowl, mash the pinto beans with a fork or potato masher until roughly broken down, leaving some texture. Stir in the minced garlic, grated ginger, and salt. Allow the flavors to marry for 5 minutes at room temperature.

In a separate small bowl, combine the smoked paprika, paprika, ground cumin, cayenne, cashew powder, and black pepper. Mix thoroughly until evenly distributed.

Add the egg and breadcrumbs to the bean mixture, then sprinkle in half of the suya spice blend. Fold gently until the mixture holds together enough to form patties. If the mixture feels too wet, add breadcrumbs one tablespoon at a time.

Divide the mixture into 8 equal portions and shape each into a flat cake about 1 inch thick. Press the remaining suya spice blend onto both sides of each cake for a deeply coated crust.

Heat the sunflower oil in a large skillet over medium heat until it shimmers gently, about 2 minutes. Carefully place 4 cakes in the pan, ensuring they do not touch.

Cook for 4-5 minutes per side, until a deep golden crust forms on each side and the cakes feel firm when gently pressed. Transfer to a paper-lined plate to drain any excess oil.

Repeat with the remaining 4 cakes, adding more oil only if the pan appears dry.

Squeeze fresh lemon juice over the warm cakes and garnish with chopped parsley. Serve immediately while the crust is still crisp, accompanied by a fresh cucumber salad or flatbread if desired.