Prep time:

Cooking time: 10 minutes

Total time:

Serves: 4

400g Red Kidney Beans, well drained

1tsp Garam Masala

½tsp Ground Coriander

¼tsp Ground Cumin

2tbsp Sunflower Oil

1 Small Onion, finely chopped

1 Clove of Garlic

1 Green Chilli, deseeded and chopped

Salt and Freshly Ground Black Pepper

These spiced patties are ideal candidates for cooking on the barbecue. My family loves them piled into warm Indian bread and topped with hot mango and coconut chutney

  1. Place the beans in a bowl with the garam masala, coriander and cumin.
  2. Heat the oil in a small frying pan and cook the onion, garlic and chilli for 3 minutes until the onion is softened. Add to the beans with plenty of seasoning and mash the ingredients together thoroughly. Shape the mixture into 16 small balls and thread them on to small wooden skewers, 2 per skewer. Chill until needed.
  3. To cook the koftas, place the skewers on the hot barbecue and cook for 6-8 minutes, turning regularly, until browned. Serve straight away.

Busy mum’s lifesaver: Soak wooden skewers in cold water for at least 30 minutes before use to prevent them burning. Be warned, if you use metal skewers the koftas will fall off as they cook – I’m talking from experience here.

  • words:
  • pictures: David Merewether

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.