August 17, 2015
When hunger strikes on a Monday evening, I’m often short on energy and high on health and well being ambitions. For moments like this a tin of beans is nothing less that a saviour in brine! This kidney bean and sweet potato cakes recipe, or Rajma Tikki, is a quick, easy and healthy meal option. Bake the sweet potato so you get their full nutritional value, and whizz up a fresh green salad to go with it. Amazing dipped into Sriracha, something tells me these will be great as party nibbles too!
Preheat the grill to 200 degrees centigrade. Drain and rinse the tin of kidney beans well, then toss into a mixing bowl. Next prick with a fork and bake the sweet potatoes in their skin. I do this in the microwave and it takes about 8-10 minutes.
When the potatoes are soft, carefully peel their skin and add the fleshy part to the kidney beans. Now add the cumin, chilli, cornstarch and salt to your taste and a teaspoon of oil and mash the whole lot together well.
Next, line a baking tray with parchment and spread the remaining oil on. Then with a deep spoon or spring loaded ice cream scoop, press a dollop of the kidney bean mixture onto the tray to create a disc. Continue until all the mixture is used up.
Place the tray under the grill and cook for 10-12 minutes until the top of the rajma tikki is golden and crispy. Take the tray out of the grill and leave to cool for five minutes before serving.