2 (8 oz.) cans kidney beans, reserve 1/4 cup liquid, rinse beans, 1/2 cup cornbread, crumbled, 1/2 cup red onions, chopped, 1/2 cup cilantro, chopped, 1/4 teaspoon granulated garlic, 1/8 teaspoon cayenne pepper, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1 envelope onion soup mix, 1/4 cup evaporated milk, 1 large egg, beaten, flour for dredging and oil for frying.
Get out a saucepan, add the beans and 1/4 cup bean liquid to the saucepan. Bring to a boil, reduce heat to a simmer, cover the saucepan and cook on low for approximately 5 minutes or until the beans are tender. Add 1/4 cup milk, add the cornbread, soup mix, cumin, salt, pepper, and egg. Mash with a potato masher. Set aside for at least 30-minutes for the liquid to fully combine and the flavors to marry. Taste, add salt and pepper as needed.
Pour the flour onto a plate season the flour with granulated garlic, salt, and pepper, set aside. Scoop out a heaping tablespoon of the mixture, roll into a ball the size of a golf ball. Roll the ball in the seasoned flour. Pat out the ball into a patty. Get out a skillet, add 1-inches of oil, heat to 350 degrees, add patties and cook until golden brown and crispy on both sides.