Crispy Cajun Kidney Bean Sandwiches
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Crispy Cajun Kidney Bean Sandwiches

Crispy Cajun Kidney Bean Sandwiches

with Potato Wedges & Secret Sauce

Our chefs are taking Meatless Mondays seriously this week with these oh-so-delicious Cajun-spiced bean patties. They’re super hearty with mashed kidney beans, Monterey Jack cheese, and scallions. That cheesy goodness gets layered with sliced pickle and slathered with our secret sauce (you’ll just have to trust us until this recipe lands in your hands—it’s something special). And since no burger would be complete without its BFF crispy potatoes, we’re including a side of those, too. Get ready to ask yourself “Who needs meat, anyway?” after you scarf down this meal.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

13.4 ounce

Kidney Beans

2 unit


1 unit

Sliced Dill Pickle

¼ cup

Monterey Jack Cheese

(Contains Milk)

82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 tablespoon

Cajun Spice Blend

4 tablespoon


(Contains Eggs)

1 teaspoon

Hot Sauce

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories960 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber9 g
Protein20 g
Cholesterol104 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Bowl
Potato Masher
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Finely chop a few pickle slices until you have 2 tsp (4 tsp for 4 servings). (Save remaining pickle slices for serving.) Drain and rinse beans. Trim and mince scallions.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.

Make Sauce

• While potatoes roast, in a small bowl, combine mayonnaise, chopped pickle, hot sauce (use as much as you like), and ½ tsp sugar (1 tsp for 4 servings).

Make Bean Mixture

• Meanwhile, place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Stir in Monterey Jack, scallions, half the tempura mix, 2 tsp Cajun Spice (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura mix, 4 tsp Cajun Spice, and ¼ cup water.) Season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. • Divide bean mixture into two mounds (four mounds for 4).

Cook Patties

• Heat a drizzle of oil in a large pan over medium-high heat. Using a silicone spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until golden brown and crisp, 3-4 minutes per side. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.

Finish & Serve

• Halve and toast buns until golden, then spread cut sides with 2 TBSP butter (4 TBSP for 4 servings). Spread bottom buns with up to half the secret sauce. Fill buns with patties and as much sliced pickle as you like. • Divide sandwiches between plates. Serve with potato wedges and remaining sauce on the side.

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