Is it possible to be really excited about a recipe? I mean it's just a recipe - right? Well let me tell you, I am! I want to teach you a vegetarian recipe I haven't made in years and I don't really know why. It somehow got lost in my hard drive and it wasn't until today that I found it again. This vegetarian recipe actually started life as a Mexican recipe that I used to make while at university in California. I added some Indian spices and voila... a new Indian style vegetarian recipe was born.
This may not be authentic Indian food but you won't care. The spicy green chillies and roasted cardamom and cumin seeds, together with the pureed kidney beans make this a dish that is packed with flavour. The kidney bean cakes have a crispy exterior and soft centre that will leave your guests wondering what you just served them. My wife actually thought it was some sort of meat. I told her it was lamb brain.
Not that lamb brain is bad, but she did look a bit worried.
I recommend eating these little kidney bean cakes with a fresh green salad accompanied with the Indian chutney of your choice.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
INGREDIENTS
2 x 400ml tins of Kidney beans drained of all liquid
1 Tablespoon white cumin seeds
1 Tablespoon black cardamom seeds
3 Tablespoons freshly grated coconut
1/2 teaspoon red hot chilli powder
2 green chilli peppers finely chopped
1/2 slice of white bread
1 clove garlic - smashed and finely chopped
1 inch ginger - finely chopped
1 Tablespoon gram flour
1 Tablespoon mango powder
salt and pepper to taste
4 Tablespoons vegetable oil
method
In a large frying pan, roast the cumin seeds and cardamom seeds evenly until they begin to smoke.
Transfer the seeds to a spice grinder and grind to a fine powder.
Pour the kidney beans into a food processor together with the spice powder and the rest of the ingredients except the oil. Process to a paste.
Heat the oil in the frying pan over medium heat.
With a spoon or your hands, make little patties and add them to the oil. While the bean cakes fry, press down on them slightly to flatten them. The paste will be a bit sticky and forming the patties a bit tricky.
Fry for about 3 minutes per side until the exterior is nice and crispy.
You may need to do this in batches.
Transfer the finished bean cakes to a paper towel and keep warm.
Serve immediately with a green salad and the chutney of your choice.
This may not be authentic Indian food but you won't care. The spicy green chillies and roasted cardamom and cumin seeds, together with the pureed kidney beans make this a dish that is packed with flavour. The kidney bean cakes have a crispy exterior and soft centre that will leave your guests wondering what you just served them. My wife actually thought it was some sort of meat. I told her it was lamb brain.
Not that lamb brain is bad, but she did look a bit worried.
I recommend eating these little kidney bean cakes with a fresh green salad accompanied with the Indian chutney of your choice.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
INGREDIENTS
2 x 400ml tins of Kidney beans drained of all liquid
1 Tablespoon white cumin seeds
1 Tablespoon black cardamom seeds
3 Tablespoons freshly grated coconut
1/2 teaspoon red hot chilli powder
2 green chilli peppers finely chopped
1/2 slice of white bread
1 clove garlic - smashed and finely chopped
1 inch ginger - finely chopped
1 Tablespoon gram flour
1 Tablespoon mango powder
salt and pepper to taste
4 Tablespoons vegetable oil
method
In a large frying pan, roast the cumin seeds and cardamom seeds evenly until they begin to smoke.
Transfer the seeds to a spice grinder and grind to a fine powder.
Pour the kidney beans into a food processor together with the spice powder and the rest of the ingredients except the oil. Process to a paste.
Heat the oil in the frying pan over medium heat.
With a spoon or your hands, make little patties and add them to the oil. While the bean cakes fry, press down on them slightly to flatten them. The paste will be a bit sticky and forming the patties a bit tricky.
Fry for about 3 minutes per side until the exterior is nice and crispy.
You may need to do this in batches.
Transfer the finished bean cakes to a paper towel and keep warm.
Serve immediately with a green salad and the chutney of your choice.
You will find many more easy Indian style recipes like this one on my great curry recipes website.
The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.
I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.net
Dan M Toombs
The Curry Guy
The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.
I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.net
Dan M Toombs
The Curry Guy
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