AI-generated image
Corn & beans kebabs
Sweetcorn, kidney bean and greens kebabs grilled on skewers
Soft vegetarian seekh-style kebabs of sweetcorn, kidney beans and potato with fenugreek, spinach, ginger and green chilli, pressed onto skewers and browned over charcoal. They're crisp outside and soft inside. Serve hot with green chutney and mint and yogurt chutney.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Put 6 oz sweetcorn kernels, 6 ½ oz kidney beans, 1 in fresh ginger, 7 oz potato, ⅔ oz fresh fenugreek leaves, ⅔ oz fresh spinach, 3 garlic cloves, 3 green chillies, ¼ tsp garam masala, 3 tsp lemon juice, 4 tbsp breadcrumbs and 1 tsp salt in a bowl.
Step 2: Mix well and mash slightly, so the mixture holds together but still has some whole corn and beans. Add a little more breadcrumbs if it's too soft to shape.
Step 3: Divide the mixture into 6 equal portions.
Step 4: Press each portion around a skewer with your fingers to make a kebab about 10 cm long.
Step 5: Brush each kebab with 2 tbsp oil and cook over a charcoal barbecue, turning, until evenly browned on all sides.
12 minStep 6: Cut into pieces and serve hot with green chutney and mint and yogurt chutney.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 5 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn & beans kebabs take?
- About 55 minutes in total: 40 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
