Saffron Mayo

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4 tablespoons mayonaise

A pinch (about seven threads) of saffron rubbed

1 teaspoon lemon juice

1 clove garlic minced

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Beans

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2 cups of my leftover red beans, no rice. Sausage removed and diced (you should have about 1/4 cup of sausage to use)
1 teaspoon rough chopped whites from a bunch of green onions.
1 tablespoon finely chopped Italian flat-leaf parsley

1 tablespoon hot sauce
1/4 cup shredded gruyere cheese
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour

1/4 cup panko breadcrumbs

1 teaspoon creole seasoning
1 cup vegetable oil

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Place the flour and panko in a shallow dish and set aside.

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The Mayo

 

In a medium mixing bowl mix together the mayo, saffron, lemon juice, and garlic. Cover and place in the fridge.

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The Fritters

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In a large mixing bowl, mash the beans with a potato masher or fork leaving a few chunks. Add the sausage, garlic, onion, parsley, hot sauce, cheese, flour and a dash of salt and pepper. Mix to combine.

 

 

Lightly flour your hands then form the beans into patties about 3 inches wide and 1/4 inch thick.

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Dredge each patty in the flour panko mixture and place on an oiled pan.  

 

 

Heat the oil in a large cast iron skillet over medium heat. Add the 2-3 patties to the pan and cook about five minutes. Flip carefully with a spatula and cook another 5 minutes. Remove to a wire rack to drain. Repeat with remaining patties.​

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Remove from rack and serve with saffron mayo.