- black eyes beans or black eyed peas - 1 cup
- rolled oats - ¼ - ½ cup (optional)
- onion - 1 chopped fine
- red and yellow bell peppers - chopped fine - 1 tbsp each (you can add more if you wish)
- fresh mint leaves chopped fine - 2 tbsp
- fresh coriander chopped fine - 2 tbsp
- garlic clove - 1 chopped fine
- red chili powder - 2 tsp (adjust to tolerance)
- cumin powder - 1 tsp
- garam masala - ½ tsp
- salt to taste
- 1-2 green chili finely chopped can also be added, I haven't.
- olive oil to aid in the shallow frying process - a few spoons
- first wash the black eyed beans well and soak with fresh water overnight.
- the following morning, drain, add fresh water and cook until the beans are soft and mashable.
- I pressure cooked it until the first whistle, then switched it off.
- allow the pressure cooker to cool off naturally.
- powder the rolled oats in a grinder and keep this ready.
- then drain the cooked beans very well.
- add the cooked beans to a bowl, leaving a few tablespoons behind.
- mash using a potato masher.
- now add powdered oats chopped onion, chopped garlic, fresh coriander, mint, red and yellow peppers and the unmashed beans.
- mix well, adding salt to taste, cumin powder, red chili powder, garam masala powder.
- using your clean hand mix everything well, bring it together.
- now, heat a skillet. add a tsp or two of oil, spread this all over using a clean absorbent kitchen towel.
- now pinch out a handful of the prepared mixture, even it out and pat it to form a patty about half a cm thick, 2 to 2&1/2 inches in breadth.
- place this on the skillet. add a few drops of oil all around the patty and over the patty.
- after 2-3 minutes or after the under-side turns brown, flip carefully using a flat spatula.
- again cook for 2-3 minutes or until brown.
- transfer an absorbent paper towel.
- repeat the same with the rest of the mixture. you can also cook 4-5 patties in one go.
- serve immediately with the mint yogurt dip.
- If the oats are omitted, the kebab turns out slightly more fragile and might appear to absorb more oil too. It in fact turns out more melt in the mouth consistency. However it does firm up in consistency in about 5 - 10 minutes.
- You can try out a single kebab at first, if you like the end result, carry on with the same. Otherwise, add powdered oats or oats flour to make the patties.
- keeping some of the beans whole gives a lovely texture to the kebab.
MINT YOGURT DIP
INGREDIENTS:
- finely chopped fresh mint – about 2 tbsp
- finely sliced spring onion – about 1 tbsp
- yogurt – 3/4 cup (low fat or Greek yogurt) (for vegan version use coconut yogurt or soy yogurt)
- lemon juice – 1 tsp or as per taste
- salt and freshly ground pepper to taste
- water as needed to adjust the consistency as needed.
- in a bowl, add the mint, spring onion, yogurt, mix.
- add lemon juice, salt and pepper, mix.
- add water if needed to adjust the consistency.
- allow the ingredients to soak in the yogurt for about 10 minutes, ensuring flavor absorption as well as softening of the fresh mint and spring onion.
- serve with the Black Eyed Beans Kebabs or as a dip in any appetizer/snack platter.
Source: Easy Bites Online
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