Ingredients
Serves: 4-6
2 cups Cooked U.S. Dark Red Kidney Beans, mashed
1 Large Potato, boiled then mashed (about 1 cup)
2 teaspoons Minced Garlic
2 tablespoons Minced Scallions
¼ teaspoon Minced Cilantro (fresh coriander), optional
¼ teaspoon Ground Cumin
2 tablespoons Flour
1 Large Egg, lightly beaten
Salt and Pepper, to taste
For the Coating:
Flour, as needed
1 Large Egg, lightly beaten
Breadcrumbs, as needed
- Cooking Oil, for frying
For the Spicy Yogurt Cucumber Sauce:
1 Small Cucumber, peeled and diced
Salt, as needed
½ cup Natural Yogurt, chilled
1 Clove Garlic, minced
Cayenne Pepper, as desired
Directions
In a bowl, mix together U.S. Dark Red Kidney Beans, mashed potatoes, garlic, scallions, cilantro (if using), cumin, flour, and egg. Blend well, then season with salt and pepper.
Divide mixture into 12-14 portions. Form each portion into a log, about 3-inches long and 1-inch in diameter (or into patties). Chill briefly.
Meanwhile, put egg, flour and breadcrumbs into separate containers. Beat the egg. Dip each bean log into the flour, beaten egg, and coat with breadcrumbs, respectively. Repeat procedure with the remaining bean logs. Chill until needed.
To make the spicy cucumber sauce, sprinkle salt onto the diced cucumber and toss well. Set aside for at least 30 minutes. Strain the cucumbers to drain the liquid. Stir cucumber into the yogurt and add minced garlic. Season with more salt, if desired. Add cayenne pepper and mix well. Chill until needed.
When ready to serve, heat oil in a skillet. Fry the breaded bean logs, a few at a time, until crisp and golden brown. Transfer to a strainer (or cooling rack) and set aside for a few minutes to let the excess oil drip.
- Transfer to a serving dish and serve with spicy yogurt cucumber sauce.
