Servings: 10 to 12 patties
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.
Nutrition
Calories: 48kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 152mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.4mg
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