Delicate rajma galouti kebab (red kidney beans fritters) made of yummy healthy ingredients. Quinoa, rajma (red kidney beans), pantry staple spices combined into soft patties giving you a delicious vegan appetizer.
Favourite time of the year is here 😀 Less than two weeks to Diwali and I am so excited to share with you my favourite easy recipes for the Indian festive season. Festivals this year will continue to seem odd, but I have got lots of kitchen projects for you to keep you entertained. Easy, delicious and Indian inspired recipes that are perfect for snacking or enjoying as some bar snacks. Lots of appetizers, lots of additions to the "dip" section and some fusion Indian desserts - all of them drafted out for you for the coming week.
Kickstarted the festive-recipes with these delicious vegan sweet potato samosas that are tiny bite sized bundles of joy! I am loving these vegetarian additions to my recipe bank on the site and today I have for you another delicious recipe thats absolutely meatless - made of beans, a healthy twist in the form of quinoa and lots of yummy spices that make it so flavorful.
I simply love bringing together grains or legumes with some spices and turning them into patties or fritters. These tiny kidney bean kebabs or rajmah galouti kebabs can easily be made into bigger patties and enjoyed as burgers. A delicious addition to my favorite vegetarian burger recipes (beetroot quinoa with smashed avocado or these heavenly Hawaiian style burgers -> corn fritter burgers with grilled pineapple)
If you are not a burger person (I mean, why and how!?) I can guarantee you another way to enjoy these vegetarian kebabs in the form of a salad. My favorite continues to be this fresh and easy arugula salad. Or if you are just like me - then enjoy these mini bean and quinoa patties as tiny kebabs or fritters and snack away with some delicious homemade coriander chutney or my favorite roasted beetroot hummus. (Click here for all dip recipes)
How to make Rajma Galouti Kebab (Red Kidney Beans & Quinoa Patties)
ingredients for rajma kebab
To make these yummy vegan kidney bean fritters, you need:
- red kidney beans >> I used regular Indian rajma - dried that were soaked overnight and then pressure cooked until soft. You can use canned kidney beans for the recipe as long as they are very soft as they need to be mashed and turned into patties
- quinoa >> cooked quinoa. Cooked AND cooled. The perfect quinoa to water ratio that works for me is 1:1.5. How to cook quinoa? Bring water to a boil and then add quinoa to it. Let that come to a boil and then cover and cook for 15 minutes. Turn off the flame and keep covered for 10-15 minutes until all the quinoa is cooked. Fluff up with a fork and let cool to be used for the kebab recipe.
- spices >> salt, chilli powder, coriander powder, cumin powder (I used homemade roasted cumin powder - recipe in notes), onion powder, garlic powder
Dough Mixture for red kidney bean quinoa fritters (rajma kebab)
To make rajma kebabs, add all of the ingredients to a food processor and mix until a dough is formed. The dough should be brown in colour and soft in texture. The texture of the kebabs can vary depending on how much moisture is left in the red kidney beans or the quinoa, so I highly recommend either keeping the beans moist before mixing or adding 2-3 tablespoons of water to the mixture before mixing in the food processor. The kebabs are supposed to be very delicate and soft and when you cook them, they should literally melt in the mouth.
Once the dough is prepared, prepare tiny patties (fritters/ kebabs) and shape them by rubbing some oil on your palms. The trick to get the perfect kebab shape is to roll the kebab through its edges on a flat surface as shown in the picture here.
How to cook rajma kebabs (red kidney beans and quinoa fritters/ patties)
Once your galouti kebabs are ready, cook them "pan fry - almost shallow fry method" by adding 2 tbsp oil to a frying pan and adding about 4 kebabs at a time. Let them cook on medium low flame for about 4-5 minutes and then carefully flip and cook the other side. Serve with delicious coriander (cilantro chutney) and enjoy. This has got to be my favorite Indian inspired vegan appetizer recipe - hope you love this as much I do.
Are you looking for more appetizer recipes? I have SO many on the blog that would be perfect for the festive season. Click here to check them out and below are the most popular snack/ appetiser recipes from the site:
- mushroom samosas
- aaloo tikki (Indian street food)
- sticky sesame cauliflower
- mix vegetable potato nuggets
- baked aaloo chaat (Indian street food)
- gluten free beetroot, corn, carrot, chickpea kebabs
- hara bhara kebab (spinach and pea kebabs)
- loaded potato skins
- vegetable spring rolls
- chilli paneer (Indian cottage cheese)
Rajma Galouti Kebab (Red Kidney Beans & Quinoa Patties)
- Prep Time: 15
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 14-16 medium sized kebabs 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: Indian
- Diet: Vegan
Description
Delicate rajma galouti kebab (red kidney beans fritters) made of yummy healthy ingredients. Quinoa, rajma (red kidney beans), pantry staple spices combined into soft patties giving you a delicious vegan appetizer.
Ingredients
- 1 1/2 cup (300 grams) cooked red kidney beans (see notes)
- 1 cup cooked quinoa (see recipe notes to see how to cook quinoa)
- salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander powder
- 1 tsp cumin powder (see notes)
- 2-3 tbsp water depending on texture (see notes)
- 1/4 cup extra virgin olive oil
Instructions
- KEBAB MIXTURE: To make rajma kebabs, add all of the ingredients to a food processor and mix until a dough is formed. The dough should be brown in colour and soft in texture. The texture of the kebabs can vary depending on how much moisture is left in the red kidney beans or the quinoa, so I highly recommend either keeping the beans lightly moist before mixing or adding 2-3 tablespoons of water to the mixture before mixing in the food processor. The kebabs should be very delicate and soft and when you cook them, they should literally melt in the mouth.
- SHAPING THE KEBABS: Once the dough is prepared, prepare tiny patties (fritters/ kebabs) and shape them by rubbing some oil on your palms. The trick to get the perfect kebab shape is to roll the kebab through its edges on a flat surface as shown in the picture within the blog post.
- COOKING THE KEBABS: Once your galouti kebabs are nicely shaped, cook them "pan fry - almost shallow fry method" by adding 2 tbsp oil to a frying pan and adding about 4 kebabs at a time. Let them cook on medium low flame for about 4-5 minutes and then carefully flip and cook the other side. They may tend to stick to the bottom- let the kebabs completely on one side before you flip - to prevent them from falling apart. Repeat for remaining kebabs and enjoy.
Notes
- RED KIDNEY BEANS: I used regular Indian rajma - dried that were soaked overnight and then pressure cooked until soft. You can use canned red kidney beans for the recipe as long as they are very soft as they need to be mashed and turned into patties
- QUINOA cooked quinoa. Cooked AND cooled. The perfect quinoa to water ratio that works for me is 1:1.5. How to cook quinoa? Bring water to a boil and then add quinoa to it. Let that come to a boil and then cover and cook for 15 minutes. Turn off the flame and keep covered for 10-15 minutes until all the quinoa is cooked. Fluff up with a fork and let cool to be used for the kebab recipe.
- ROASTED CUMIN POWDER: I make my own roasted cumin powder by dry roasting some cumin seeds on a hot pan until fragrant and then blending the seeds or using a mortar pestle to turn the cooked roasted seeds into fine powder. If you have regular cumin powder, use that instead.
- WATER: The dough should be brown in colour and soft in texture. The texture of the kebabs can vary depending on how much moisture is left in the red kidney beans or the quinoa, so I highly recommend either keeping the beans lightly moist before mixing or adding 2-3 tablespoons of water to the mixture before mixing in the food processor. The kebabs should be very delicate and soft and when you cook them, they should literally melt in the mouth.
- COOK TIME: Recipe cook time does not include cook time for kidney beans and quinoa.
Keywords: vegan, apperizer, snack, vegetarian, recipe
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