Description
Delicious and flavorful Rajma Kebab Sliders featuring spiced kidney bean patties shallow fried to golden perfection and served with fresh vegetables and optional yogurt or chutney on mini slider buns. A perfect vegetarian appetizer or snack with a blend of aromatic Indian spices.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cooked kidney beans (rajma), drained and mashed
- 1/2 cup breadcrumbs (or as needed for binding)
- 1/4 cup finely chopped onion
- 2 tbsp fresh cilantro, chopped
- 1 tsp grated ginger
- 1 green chili, finely chopped (optional for heat)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (optional for spice)
- Salt to taste
- 1 tbsp lemon juice
- 1 egg (or flax egg for vegan option)
- Oil for shallow frying
For Serving
- Mini slider buns or small burger buns
- Fresh lettuce, tomato, and cucumber slices for topping
- Yogurt or chutney (optional, for serving)
Instructions
- Prepare the Kebab Mixture: In a large bowl, combine the mashed kidney beans, breadcrumbs, chopped onion, cilantro, grated ginger, green chili, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder (if using), salt, and lemon juice. Mix thoroughly to evenly distribute the spices and ingredients.
- Bind the Mixture: Add the egg or flax egg to the mixture to help bind it together. Mix well until the dough is firm enough to hold its shape. If the mixture is too loose, gradually add more breadcrumbs until the desired consistency is achieved.
- Shape the Kebabs: Divide the mixture into small equal portions and shape each into patty-sized discs roughly the size of your slider buns to ensure a good fit.
- Cook the Kebabs: Heat a small amount of oil in a non-stick pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side, or until they develop a golden brown, crispy exterior. Remove and drain on paper towels to remove excess oil.
- Assemble the Sliders: Slice the slider buns in half and optionally toast them lightly for added texture. Place a freshly cooked rajma kebab on the bottom half of each bun. Layer with fresh lettuce, tomato, and cucumber slices, then add a dollop of yogurt or chutney if using. Top with the other half of the bun and serve immediately for best taste.
Notes
- For a vegan version, substitute the egg with a flax egg made by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water and letting it sit for 5 minutes.
- Adjust the green chili and red chili powder according to your preferred spice level.
- Breadcrumb quantity may vary based on the moisture content of the mashed beans; add gradually to achieve the right binding.
- To keep sliders warm before serving, place them in a low oven or cover with foil.
- These kebabs can also be baked at 375°F (190°C) for about 15-20 minutes, flipping halfway, for a healthier option.
