KIDNEY BEANS & SPINACH CUTLET

I sincerely hope you would share the same passion as me!

These kidney bean cutlets make a perfect source of protein and a healthy snack.

A versatile accompaniment that works well with salad leaves, pickled onions or with your favourite sauce.

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Ingredients

Spinach Mixture:

  • 1 Shallot, Finely Chopped
  • 1 Red Chilli, Finely Chopped
  • 25gm Coriander, Paste
  • 5gm Garlic, Paste
  • 25gm Ginger, Paste
  • 250gm Spinach Leaves
  • 20gm Indian blend Spices
  • 8gm Salt
  • Oil For Frying

Bean Pulp:

  • 400gm Kidney Beans, Cooked
  • ½ Lemon Juice

Coating The Cutlets:

  • 100gm Breadcrumbs
  • 1 Lemon Zest
  • 2 Eggs
Step No 1

Start by frying onions and chillies in some oil.
Step No 2

Add the three pastes and stir continuously, then cook for a minute or two.

Step No 3

Sprinkle salt and spices.

Stir to ensure even distribution.
Step No 4

Cook for a few minutes to help enhance the aroma.

Step No 5

Then add the spinach leaves.
Step No 6

Cover the pan with a lid and cook over high heat for a minute.

Stir frequently to ensure even cooking and help the to liquid evaporate.

Step No 7

Spinach is ready when it has significantly reduced in volume, the leaves softened and darker green in colour.

Set aside to cool slightly.
Step No 8

In the meantime add the beans in a bowl and pour the lemon juice.

Step No 9

Using a potato masher, roughly crush the cooked beans into a thick pulp.
Step No 10

 Add the cooked spinach to the bean pulp.

Step No 11

Mix thoroughly.

Ensure the spinach is fully incorporated into the bean pulp.
Step No 12

Cover with Clingfilm and chill for about an hour.

Step No 13

After the chilling period, the next step is shaping the mixture.

Shape into six flat discs about 3” in diameter.
Step No 14

For the coating, beat the 2 eggs in a plate and spread breadcrumbs in another. 

Add lemon zest to the breadcrumbs and mix together.
Step No 15

Dip each disc in the beaten eggs then press onto the breadcrumbs to coat evenly. 

Chill for 30 minutes to allow the crumbs to adhere properly and prevent from falling off during frying.

Step No 16

After chilling, fry the cutlets in hot oil.

Cook for a few minutes on each side until golden brown.
Step No 17

Serve with salad leaves accompanied with pickled onions.