Kidney bean and sweet potato kebabs from Indian cook Mallika Basu

These veggie kebabs, also known as Rajma Tikki, make for a quick easy and healty meal
Mallika Basu
Mallika Basu13 January 2016

This kidney bean and sweet potato cakes recipe, or Rajma Tikki, is a quick, easy and healthy meal. When hunger strikes on a weekday, I’m often short on energy and high on health and well-being ambitions. For moments like this a tin of beans is nothing less that a saviour in brine and combined with sweet potato, it ticks all those “be good to yourself” boxes!

Bake the sweet potato so you get their full nutritional value, and whizz up a fresh green salad to go with it. Amazing dipped into Sriracha, something tells me these will be great as party nibbles too.

Ingredients (makes 8)

1 x 400gm tin kidney beans

2 sweet potatoes (350gm)

1 tsp ground cumin

Half tsp chilli powder

2 tsp cornstarch

Salt to taste

3 tsp oil

Method

Preheat the grill to 200 degrees centigrade. Drain and rinse the tin of kidney beans well, then toss into a mixing bowl. Next prick with a fork and bake the sweet potatoes in their skin. I do this in the microwave and it takes about 8-10 minutes.

When the potatoes are soft, carefully peel their skin and add the fleshy part to the kidney beans. Now add the cumin, chilli, salt to your taste and a teaspoon of oil and mash the whole lot together well.

Next, line a baking tray with parchment and spread the remaining oil on it. Then with a deep spoon or spring-loaded ice cream scoop, press a dollop of the kidney bean mixture onto the tray to create a disc. Continue until all the mixture is used up.

Place the tray under the grill and cook for 10-12 minutes until the top is golden and crispy. Take the tray out of the grill and leave to cool for five minutes before serving.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter@MallikaBasu_ and find more of her recipes for the Evening Standard here.

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