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
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: Mary Gwynn
- pictures: David Merewether
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