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Indian bean cakes with coriander & cucumber yoghurt

Method

  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender. Add the curry paste and mix to briefly toast, before adding the pine nuts with the borlotti beans. Briefly toss and turn off the heat. Then add 1 tbsp chopped coriander and mash the mixture. Add 2 tbsp breadcrumbs with 1 egg. Mix well and allow to cool a little.
  • Combine the yoghurt and lemon juice with the remaining coriander, cayenne and cucumber. Set aside.
  • In another bowl, mix the egg with the milk. Place the breadcrumbs in a second bowl and seasoned flour in a third bowl.
  • When ready, form the bean mixture into balls using wet hands. Then dip each one, individually, into the flour, egg wash and finally the breadcrumbs. Chill for 30 mins.
  • Heat a thin layer of oil in a heavy-bottomed pan and fry the bean cakes. Then drain well on kitchen paper towels.
  • Serve the cakes with the coriander & cucumber yoghurt alongside.

Ingredients

  • olive oil
  • ½ large onion, chopped
  • 1 garlic clove, crushed
  • 2 tspn mild curry paste
  • 50 gm pine nuts
  • 425 gm canned borlotti beans, drained & rinsed
  • 2 tbsp chopped fresh coriander
  • packet breadcrumbs
  • 2 eggs
  • ½ cup plain yoghurt
  • juice of ½ lemon
  • 1 pinch cayenne
  • ¼ continental (telegraph) cucumber, finely sliced
  • ¼ cup milk
  • plain flour
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm