Easy Kidney Bean Patties (Vegan and Gluten-free)

Transform humble kidney beans into delicious kidney bean patties with this easy recipe. Each bite is infused with aromatic spices, adding a burst of flavor and creating a wholesome vegan and gluten-free snack that’s both satisfying and simple to prepare.

Kidney bean patties on a bed of lettuce with ketchup in the side.

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Kidney bean patties are a vegan dish made from kidney beans mixed with various Indian spices, potatoes, and other ingredients to form patties or burgers. They are very easy to make and are ready in 20 minutes.

These patties are commonly known as vegetarian rajma galouti kebabs in Indian cuisine, serving as a flavorful meat-free alternative to traditional kebabs. Serve them on their own as a delightful appetizer, or tuck them into burger buns for a heartier meal.

Ingredients

Ingredients to make kidney bean patties on a white surface.

Red kidney beans: You can use canned beans or boil red kidney beans at home.

Potatoes: Boiled and mashed potatoes are used as a binder. Yukon Gold or red potatoes work best for this dish.

Spices: I am using garam masala, ground cumin, and chili powder.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

All patties ingredients placed in a mixing bowl.

Step 1: In a mixing bowl, mash the boiled rajma thoroughly. Add mashed potatoes, chopped onions, green chilies, ginger garlic paste, cilantro, spices, and salt to the mashed rajma. Mix well to form a smooth mixture.

Shaped patties on a white plate with mixing bowl in the background.

Step 2: Divide the mixture into small portions and shape them into round or oval kebabs.

Cooked patties in a frying pan.

Step 3: Heat oil in a pan for shallow frying. Place the kebabs in the hot pan and cook until they are golden brown on both sides.

Expert Tips

  • Don’t over-mash the beans and potatoes. Leave some small chunks for a satisfying bite.
  • Drain canned beans well. Excess liquid can lead to mushy patties.
  • Chill the formed patties for 10-15 minutes. This helps them hold their shape during cooking.
  • Don’t overcrowd the pan when frying. Also, flip gently using a spatula to avoid breaking the patties.

Storage Tips

If you have any leftovers, cool them completely and transfer them to an airtight container. Refrigerate the patties for up to five days. They also freeze well for up to three months.

Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, you can stack the patties with parchment paper in between and store them in a freezer-safe bag or container.

Serving Suggestions

  1. Serve these kidney bean patties as a snack or appetizer, along with your favorite dipping sauce. Mint chutney, mango chutney, or even ketchup are some great options.
  2. Transform them into a fuss-free burger by sandwiching the patties between soft buns. Add crisp lettuce, sliced tomatoes, and your preferred condiments to create a satisfying vegetarian burger with a touch of Indian-inspired flair.
  3. For a lighter meal, serve the patties on a bed of fresh salad greens and drizzle your favorite dressing. I like to drizzle this garlic yogurt sauce that I make for my chickpea buddha bowl on the patties.
  4. Serve them as a side dish with your favorite soup. They are excellent with this Instant Pot minestrone soup.

Recipe FAQs

Can I use canned kidney beans for this recipe?

Yes, you can use canned kidney beans. Just make sure to drain and rinse them thoroughly before incorporating them into the recipe.

How do I prevent the patties from falling apart during cooking?

Chilling the shaped patties in the refrigerator for 10-15 minutes helps them hold their form during cooking. Additionally, handle them gently when flipping.

Can I make the patties ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it. This allows for a quick and convenient cooking process when you’re ready to enjoy the patties.

Can I bake the patties instead of pan-frying them?

Yes, you can bake the patties in a preheated oven at 375 F (190 C) for approximately 18-20 minutes or until they are golden brown. Flip them halfway through the baking time for even cooking.

Kidney bean patties and lettuce leaves on white plate.

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Kidney bean patties on a white plate.

Kidney Bean Patties

Transform humble kidney beans into delicious kidney bean patties with this easy recipe. Vegan and gluten-free!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: Indian
Servings: 10 to 12 patties
Author: Shilpa Kerur

Ingredients

  • 1 15 oz can kidney bean drained and rinsed (you can also cook kidney beans at home with this recipe)
  • 2 medium potatoes boiled and mashed (around one cup of mashed potatoes)
  • 1 small onion finely chopped
  • 2 green chilies finely chopped (adjust as per taste)
  • 1 tablespoon ginger garlic paste
  • ¼ cup cilantro finely chopped
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt adjust as per taste
  • 2-3 teaspoon oil for shallow frying

Instructions

  • In a mixing bowl, mash the boiled rajma thoroughly.
  • Add mashed potatoes, chopped onions, green chilies, ginger garlic paste, besan, cilantro, garam masala, red chili powder, cumin powder, and salt to the mashed rajma. Mix well to form a smooth mixture.
  • Divide the mixture into small portions and shape them into round or oval kebabs.
  • Heat oil in a pan for shallow frying.
  • Place the kebabs in the hot pan and cook until they are golden brown on both sides.
  • Serve hot with mint chutney or yogurt sauce.

Notes

  • Don’t over-mash the beans and potatoes. Leave some small chunks for a satisfying bite.
  • Drain canned beans well. Excess liquid can lead to mushy patties.
  • Chill the formed patties for 10-15 minutes. This helps them hold their shape during cooking.
  • Don’t overcrowd the pan when frying. Also, flip gently using a spatula to avoid breaking the patties.
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Kidney bean patties Pinterest image.

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