Pinto Bean and Kombu Dashi Patties with Smoked Paprika Aioli

In a small bowl, whisk together 0.5 cup mayonnaise, 1 teaspoon smoked paprika, 1 grated garlic clove, juice from half a lemon, and 1/8 teaspoon salt until smooth and fully combined.

Cover and refrigerate the aioli until serving time to allow flavors to meld.

Drain and rinse 2 cups pinto beans, then pat them very dry with a clean kitchen towel. Transfer to a large bowl and mash with a fork, leaving some beans whole for texture.

Add 0.25 cup all-purpose flour, 2 minced garlic cloves, 1 beaten egg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the mashed beans. Stir until a uniform dough forms.

Pour 0.25 cup chicken broth into the mixture and fold gently. The batter should be moist but hold its shape when scooped.

Heat 3 tablespoons olive oil in a large skillet over medium heat until the oil shimmers, about 2 minutes.

Using a 0.25-cup measure, scoop the bean mixture and form into 8 equal patties, flattening each to about 0.5-inch thickness.

Place 4 patties in the skillet and cook undisturbed for 4-5 minutes, until a deep golden crust forms on the bottom. Flip carefully and cook another 4 minutes until the second side is equally golden and the interior is heated through.

Transfer cooked patties to a paper towel-lined plate. Repeat with remaining 4 patties, adding more oil if the skillet appears dry.

Arrange the patties on a serving platter. Serve warm or at room temperature with the smoked paprika aioli alongside for dipping.