Fry 1 finely chopped onion and ½ a finely chopped red capsicum (pepper) in olive oil until soft. Add 1 crushed garlic clove, ½ tsp each ground cumin and coriander and a pinch of chilli powder. Cook for 2 minutes, then set aside to cool. Drain 1 x 400 g (14 oz) tinned cannellini beans and blitz two-thirds in a blender with 2 tbsp extra virgin olive oil and salt and pepper. Stir together the blitzed and unblitzed beans, 2 tbsp breadcrumbs, 2 tsp chipotle paste and the onion mixture. Taste for seasoning. Shape into 4 patties and chill for 30 minutes. Fry in olive oil over a medium heat until golden.