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kidney beans spring onion tomato breadcrumbs handful coriander lemon salt egg vegetable oil yoghurt handful onion
Viewed: 91 - Published at: 8 months agoIngredients
- 400 g (14.1oz) can of kidney beans, drained and rinsed
- 2 spring onion, finely chopped
- 100 g (3.5oz) tomato, finely chopped
- 1 tbsp Pataks Madras Paste
- 2 tbsp breadcrumbs
- 1 handful coriander leaves and stems, finely chopped
- 0.5 lemon, zest only
- 1 pinch salt to taste
- 0.5 egg, beaten
- 2 tbsp vegetable oil for frying
- 1 cup Patak's Brinjal Pickle, mixed with yoghurt
- 1 handful onion rings
Method
- Put the kidney beans in a bowl and mash to a coarse mix with the back of a fork or potato masher.
- Tip in the onion and chopped tomato, Patak's Madras Paste, breadcrumbs, fresh coriander, zest and salt.
- Mix well and add in the beaten egg; shape into bite size cakes.
- Heat oil in a frying pan over medium heat.
- Fry the pakoras in batches for 1-2 minutes on each side or until crisp and golden brown.
- Drain on kitchen paper and serve with tamarind chutney and onion rings.
