Name: Rajma tikki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8-10
Cuisine: Indian
Ingredients: 400g tin of red kidney beans drained; 250g medium potatoes boiled, peeled and coarsely grated or mashed; 2 tsp cumin seeds coarsely crushed; 1 tsp kashmiri chilli powder; 2 tsp dried mango powder (amchoor); 25g mint leaves finely chopped; handful of coriander leaves finely chopped; 5cm piece of ginger peeled and finely chopped; 4 tbsp breadcrumbs; vegetable oil for shallow frying; mint chutney or ketchup to serve

400g tin of red kidney beans
drained
250g medium potatoes
boiled, peeled and coarsely grated or mashed
2 tsp cumin seeds
coarsely crushed
1 tsp kashmiri chilli powder
2 tsp dried mango powder
(amchoor)
25g mint leaves
finely chopped
handful of coriander leaves
finely chopped
5cm piece of ginger
peeled and finely chopped
4 tbsp breadcrumbs
vegetable oil
for shallow frying
mint chutney or ketchup
to serve

Method

step 1
Tip the kidney beans into a blender and pulse to coarsely break up. Tip into a large bowl along with the potato, cumin, chilli powder, mango powder, mint, coriander and ginger. Season to taste. Mix well and form into eight to 10 patties.
step 2
Tip the breadcrumbs onto a shallow plate, then dip each patty into them, turning to coat. Chill for 15 mins.
step 3
Cover the base of a large frying pan with a shallow layer of vegetable oil and heat over a medium heat. Fry the rajma tikkis in batches for 4-5 mins on each side until crisp and golden brown. Drain on kitchen paper and serve with mint chutney or ketchup.