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Rajma kebabs served with fresh vegetables and yogurt dip
Spicy and savory kidney bean kebabs

Crispy Rajma Kebabs (Red Kidney Bean Patties)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
Who says kebabs need meat? Rajma Kebab is proof that legumes can create a rich, meaty texture. The natural creaminess of red kidney beans combined with potent spices will have even carnivores nodding in approval. It's a fantastic vegetarian appetizer or burger alternative.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Potato masher or fork
  • Non-stick skillet

Allergen Information

⚠️ Milk

Instructions

1 ✓

If using dry beans, cook until soft and drain very thoroughly. If using canned, rinse and drain completely.

Tip: Excess water is the enemy of a good patty. Let them sit in the colander for 10 minutes.
2 ✓

Mash the beans coarsely with a fork or potato masher. You don't want a smooth puree; keep some texture.

3 ✓

Mix in the chopped onion, garlic, cilantro, spices, and yogurt. Knead into a moldable dough.

Tip: The yogurt's acidity and proteins help bind the mixture and tenderize the flavors.
4 ✓

With damp hands, form into patties and refrigerate for 20 minutes.

Tip: Chilling solidifies the mixture and distributes moisture evenly, preventing them from breaking apart in the pan.
5 ✓

Heat a little oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until crisp and brown.

Tip: Don't move them too early! Wait for a crust to form (Maillard reaction) before flipping.

Recipe FAQ

They are falling apart while frying, what happened?
The mixture was too wet. Add a little breadcrumbs or chickpea flour (besan) as a binder.

Ingredients

  • 1 cup Red Kidney Beans (dry, soaked & cooked, or one 15 oz can)
  • 1 small Yellow Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 1 bunch Fresh Cilantro
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 pinch Salt
  • 2 tbsp Oil (for frying)
  • 3 tbsp Greek Yogurt (thick, as binder)