Beetroot and kidney bean patty is an excellent way to incorporate vegetables into your diet. These baked bean patties are my all-time favorite – crisp and colorful on the outside and soft and flavourful from inside. They are packed with flavors and go very well with salad served on the side. One ingredient, that I highly recommend adding in the patties, is boiled sweet corns. I did not have them while making these patties but you can always add them for a slightly sweet flavor. It is advisable to chill the patties overnight before baking them. This makes them firm and easy to work with. Plate them with salad, fries, and dips or place them inside burger buns and you’ve just made yourself a delightful meal!
OTHER VEGETABLES FOR PATTIES
Sweet potato / sweet corn / broccoli / French beans / spinach / spring onion / mushrooms / peas
Beetroot & Kidney Bean Patties
Yield: 6 medium sized patties
INGREDIENTS
Patties
1/2 cup dry kidney beans, uncooked
1/2 cup beetroot, grated
1/4 cup carrot, grated
1/4 cup onion, finely diced
5 garlic cloves, finely minced
1 tspn cumin powder
1 tbsp all-purpose flour
A handful of coriander, roughly chopped
Salt & pepper
oil for baking
Greek Yogurt Dip
1/2 cup Greek yogurt or hung curd
1/4 cup Mayonnaise
2 cloves garlic, finely minced
A handful of finely cut herbs like chives / coriander / parsley / spring onion greens / dill
Salt & pepper
Mint Coriander Chutney
3/4 cup coriander
1/4 cup mint
1 clove garlic
1 green chili (optional)
1/2 to 1 tbsp lemon juice
1 to 2 tbsp water
Salt
Salad
1/2 cucumber, diced
1/2 onion, diced
10 to 12 cherry tomatoes, halved
2 tbsp jalapeños, chopped
Greens like lettuce, arugula, kale, baby spinach
1/2 tsp cumin powder
A handful of coriander or parsley, finely chopped
Salt & pepper
INSTRUCTIONS
- In a large bowl, add 1/2 cup kidney beans and 2 cups water. Soak overnight.
- Next day drain and transfer the beans to your pressure cooker. Add a pinch of salt and 1 cup of water and cook for 6-8 whistles or till the kidney bean are cooked properly but are not mushy.
- Drain the beans and transfer to a large bowl. Lightly mash them using a potato masher.
- Now add beetroot, carrots, onion, garlic, coriander, cumin powder, all purpose, salt & pepper. Mix gently using your hands.
- Scoop a handful of the mixture and give them the shape of a burger patty. The mixture may be slightly sticky so you can wash your hands in between. This will help in making clean, well shaped patties.
- Transfer the patties to a baking sheet and let them chill for at least 2 hours. At this stage you can refrigerate the patties upto a 5 days.
- Meanwhile prepare the dips and salad.
- For the Greek Yogurt dip, mix all the ingredients in a bowl and let it chill in the refrigerator for at-least an hour.
- Place all the ingredients mentioned under mint coriander chutney, except lemon juice, in a food processor and grind to a smooth paste using 1 to 2 tablespoons water. Once done add the lemon juice.
- For the salad, just toss all the ingredients in a bowl and gently mix them together.
- Preheat the oven to 180°C
- To make the patties, arrange them on a greased baking tray. Brush some oil on top.
- Bake for 45 minutes or till the patties are slightly brown, flipping them in between. The longer you bake, the firmer and crispier they will become.
- Now serve the patties with salad and dips. You can also serve them with french fries or baked sweet potato fries.
