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Black bean and sweet potato vegetarian kebabs
2 sweet potatoes medium, baked
2 cups black beans boiled (not too soft). If using canned, drain thoroughly
3 teaspoons olive oil extra virgin
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup cilantro fresh, washed and finely chopped
1 tablespoon paprika
1 teaspoon garam masala
1 onion small, finely chopped
1 lemon fresh, juiced
Cook the sweet potato in the microwave oven (according to your microwave settings) until soft.
In a food processor, pulse the beans and one teaspoon oil.
In a large bowl, add the bean mixture and set aside.
Once the potatoes are cooked, slice in half and scoop out the flesh and combine with the bean mixture.
Add the onion, spices, salt and cilantro. Use your hands and combine well.
Divide the mixture into ten portions and form into round kebab patties.
In a large pan, heat one teaspoon oil over medium-high heat. Fry five kebabs
Serve hot with freshly squeezed lemon juice.
Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day.
Avoid over-cooking the beans, otherwise the kebabs won't bind.
If using canned beans, make sure you drain them very well.
Choose small to medium sweet potatoes to ensure they all cook evenly.
Make all the patties - before frying. Let them rest in the fridge - if you time. It will make it easier to handle them.
Heat the oil well before frying.
Be gentle when handing them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden color.
These are best served hot with a squeeze of fresh lemon juice.
These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
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