Simple Pleasures

Spiced Red Bean Koftas

Spiced Red Bean Koftas

Serves: 3-4 Prepare: 20 minutes Cook: 10 minutes

  • 400g can red kidney beans, well drained
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 2 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 - 1 green chilli, deseeded & chopped
  • salt & freshly ground black pepper

These spiced patties are ideal candidates for cooking on the barbecue. My family loves them piled into warm Indian bread and topped with hot mango and coconut chutney

  1. Place the beans in a bowl with the garam masala, coriander and cumin.
  2. Heat the oil in a small frying pan and cook the onion, garlic and chilli for 3 minutes until the onion is softened. Add to the beans with plenty of seasoning and mash the ingredients together thoroughly. Shape the mixture into 16 small balls and thread them on to small wooden skewers, 2 per skewer. Chill until needed.
  3. To cook the koftas, place the skewers on the hot barbecue and cook for 6-8 minutes, turning regularly, until browned. Serve straight away.

Busy mum's lifesaver: Soak wooden skewers in cold water for at least 30 minutes before use to prevent them burning. Be warned, if you use metal skewers the koftas will fall off as they cook – I'm talking from experience here.

 

Fresh mango and coconut chutney

Serves: 4 Prepare: 10 minutes

This sweet and sour chutney adds a lovely fresh flavour to vegetable curries and dishes such as the koftas.

• 1 green chilli, deseeded and roughly chopped • 4 tbsp desiccated coconut • 4 tbsp chopped fresh coriander • 2 tsp chopped fresh root ginger • 1 clove garlic, roughly chopped • juice of ½ lime • 1 medium ripe mango • salt

  1. Place the chilli in a food processor and add the coconut, coriander, ginger, garlic and lime juice. Blend to a smooth paste, then add salt to taste.
  2. Peel the mango. Cut the flesh away from the stone. Cut it into small cubes and place in a serving bowl. Pour the coconut mixture over the mango and mix well. Cover and chill until needed.

Busy mum's lifesaver: Try adding a diced avocado too.

The Busy Mum's Cookbook and The Busy Mum's Vegetarian Cookbook by Mary Gwynn are both published by Simon & Schuster for £20 hardback. On Friday 7 June Mary will be demonstrating recipes from her Busy Mum's cookbooks at Wealden Times Midsummer Fair in the Chefs' Theatre.

Photographs: David Merewether