Vineet cooks

Vegan Red Kidney Bean-Almond Magnum

Vegan Red Kidney Bean-Almond Magnum
Preparation time:
15 minutes
Cooking time:
30 minutes

These easy protein-packed bean patties are a family favourite. We’re talking golden and crusty on the outside and loaded with flavour on the inside. Considering the excellent and healthy results, you can enjoy these for lunch along with broccoli-feta salad or even as a snack with a good dollop of ketchup!

  • Ingredients

    For saffron poached pears:
    • 400g boiled red kidney beans, canned
    • 100g boiled potatoes, grated
    • 2 tablespoon vegetable oil
    • 1 tablespoon cumin seed
    • ½ tablespoon chopped garlic
    • ½ tablespoon chopped ginger
    • ½ tablespoon chopped green chilli
    • ½ small red onion, chopped
    • 1 teaspoon red chilli powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • Salt
    • Small handful of coriander leaves, chopped
    For the flour slurry:
    • 100g plain flour, mixed with little water just enough to form a runny paste

    To serve:
    • Flaked almonds, to crust
    • Wooden ice cream lolly sticks
    • Vegetable oil to pan fry
  • Method

    • In the Kenwood blender, blend half of the boiled red kidney beans and potatoes, coarsely. We will be blending just half of the quantities and adding the other half coarsely crushed to keep the texture not so mushy and you can bite into some chunky bean bits.
    • Heat oil in a pan, add cumin seeds, and as soon as they crackle add chopped garlic, ginger and green chilli. Sauté for a minute and add the chopped red onion. Cook for another minute to sweat the onions.
    • Add the red chilli powder, turmeric powder, coriander powder and cumin powder. Sauté the mixture for 2 minutes and add the coarsely ground red kidney beans and boiled potato mix.
      Lower the heat and cook the mixture until all moisture has evaporated and the mixture is of a dough consistency.
    • Remove from the heat, season with salt, add fresh chopped coriander leaves for even more flavour. You can omit the fresh coriander if you don’t have any or don’t like it.
      Cool the mix, shape into magnum bars and keep in the fridge for 20 minutes to set the shape. The chilling step is important for stability. Don’t skip it.
    • Remove from fridge and dip each kidney bean magnum in the flour slurry, before rolling it gently in a tray or plate filled with flaked almonds. Coat evenly. You can also use your hands to fill any missing patches with the flaked almonds.
    • Once satisfactorily coated, carefully insert the wooden lolly stick to get the iconic magnum ice cream bar appearance. Refrigerate for a further 30 minutes for them to set and hold shape.
    • To serve, remove from fridge and pan fry in a heavy bottom sauté pan with vegetable oil of your choice. Ensure the heat is low enough so that the patties cook all the way through without burning the outside. Cook on each side to get a golden, crisp even colour on both sides of the magnum. A good crust is essential for good texture and flavour.
    • Enjoy with tomato ketchup or a dip of your liking.

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