South Asian Vegetarian Kebab: Desi Foods

After experimenting with the variety of pulses, we at last succeeded to make the South Asian vegetarian kebab which is a great bon appetite to use in our meals. After making the South Asian Fish Biryani, we were requested to introduce something more unique that can be used in meals and can be prepared easily.

What’s new in South Asian vegetarian kebab?

Shami kebab is a South Asian pattie-style kebab, enjoyed as an appetizer. It’s typically made with mincemeat (beef, lamb or chicken), along with lentils and spices. The kebab is coated in egg and fried to create a crispy, tasty coating. But these South Asian vegetarian kebabs are entirely made with beans and sweet potato – with no egg coating. They’re a great alternative if you’re looking to reduce the amount of meat in your recipes. Learn some health benefits of common fruits and vegetables.

Ingredients

2 sweet potatoes medium, baked
2 cups black beans boiled (not too soft). If using canned, drain thoroughly
3 tsp olive oil extra virgin
1/2 tsp salt
1 tsp garlic powder
1 cup cilantro fresh, washed and finely chopped
1 tbsp paprika
1 tsp garam masala
1 onion small, finely chopped
1 lemon fresh, juiced

Recipe

Cook the sweet potato in the microwave oven according to your settings until soft.
In a food processor, pulse the beans and 1 tsp 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 10 portions and form into round kebab patties.
In a large pan, heat 1 tsp oil over medium-high heat. Fry 5 kebabs and cook for few minutes a side or until heated through. The kebabs should have a golden coating. Repeat this step with the remaining five kebabs.
Serve hot with freshly squeezed lemon juice