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.
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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
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
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.
Step 2: Divide the mixture into small portions and shape them into round or oval kebabs.
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
- 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.
- 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.
- 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.
- Serve them as a side dish with your favorite soup. They are excellent with this Instant Pot minestrone soup.
- Pair them with masala papad for an added crunch element.
Recipe FAQs
Yes, you can use canned kidney beans. Just make sure to drain and rinse them thoroughly before incorporating them into the recipe.
Chilling the shaped patties in the refrigerator for 10-15 minutes helps them hold their form during cooking. Additionally, handle them gently when flipping.
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.
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.
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Equipment
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.
Can I substitute quinoa/cauliflower or garbanzo beans, for the mashed potatoes? I have arthritis and can’t eat potatoes. If you have a substitute that works better than any of my suggestions, please let me know. Thank you so much!!!
Mashed cauliflower will work in a pinch for this recipe. However, since it tends to have more moisture than potatoes, I suggest adding 1-2 tablespoons of breadcrumbs or chickpea flour (for GF) to help absorb the extra moisture and bind the patties better. This should give you a great texture and keep the patties from falling apart. Hope this helps! And I’d love to hear your feedback on this recipe.
– Shilpa