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Black bean and sweet potato vegetarian kebabs
Ingredients
- 2 sweet potatoes medium, baked
- 2 cups black beans boiled (not too soft). If using canned, drain thoroughly
- 3 teaspoons olive oil extra virgin
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup cilantro fresh, washed and finely chopped
- 1 tablespoon paprika
- 1 teaspoon garam masala
- 1 onion small, finely chopped
- 1 lemon fresh, juiced
Directions
- Cook the sweet potato in the microwave oven (according to your microwave settings) until soft.
- In a food processor, pulse the beans and one teaspoon oil.
- In a large bowl, add the bean mixture and set aside.
- Once the potatoes are cooked, slice in half and scoop out the flesh and combine with the bean mixture.
- Add the onion, spices, salt and cilantro. Use your hands and combine well.
- Divide the mixture into ten portions and form into round kebab patties.
- In a large pan, heat one teaspoon oil over medium-high heat. Fry five kebabs
- Serve hot with freshly squeezed lemon juice.
Notes:
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day.
- Avoid over-cooking the beans, otherwise the kebabs won't bind.
- If using canned beans, make sure you drain them very well.
- Choose small to medium sweet potatoes to ensure they all cook evenly.
- Make all the patties - before frying. Let them rest in the fridge - if you time. It will make it easier to handle them.
- Heat the oil well before frying.
- Be gentle when handing them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden color.
- These are best served hot with a squeeze of fresh lemon juice.
- These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
