Black Bean and Pepper Cutlets or Kebab

A super healthy and delicious cutlet or kebab to relish, Black Bean and Pepper Cutlets!!! Serve them as an appetiser or even along with main course. Enjoy these with your favourite dip.

Also try: Potato Corn Tikki, Semolina Cutlets, Veg Patty with Pesto, Kale Chane ke Kebab.

Course: Starters

Cuisine: Indian

Time: Preparation – 20 mins, Refrigeration – 30 mins, Cooking – 10 mins, Total – 1 hour.

Servings: makes 14-15 cutlets.

Ingredients:

1. Boiled Black Bean – 1 cup
2. Finely Chopped Peppers – 1 cup (I have used a mix of capsicum, red and yellow bell pepper)
3. Finley Chopped Onion – 1/2 cup
4. Grated Garlic – 1 tsp
5. Finely Chopped Coriander Leaves – 2 tbsp
6. Ground Oats – 1/2 cup
7. Southwest-Chipotle Seasoning – 1 tsp
8. Ground Pepper – 1/4 tsp
9. Cumin Powder – 1/2 tsp
10. Salt to taste
11. Oil to cook the cutlets.

PS: 1 Cup = 250 ML.

How to make Black Bean and Pepper Cutlets:

1. Take a mixing bowl and boiled black beans. Mash them a little
2. Add peppers, onions, coriander leaves, ground oats, garlic, southwest-chipotle seasoning, ground pepper, cumin powder and salt. Mix well and keep it aside for 15-20 mins
3. Make round shape cutlets from the mix
4. Heat a pan or a griddle and spread some oil, place the cutlets and cook from both the sides until brown and crisp
5. Your Black Bean and Pepper Cutlets are ready, enjoy with some yogurt sauce, ranch, ketchup or mayonnaise.