Active Time: 15 Minutes
Total Time: 1 Day
Yield: Makes 5
|1 CUP||COOKED KIDNEY BEANS|
|1 CUP||COOKED GREEN MOONG DAL|
|1 TSP||CHOPPED GARLIC|
|1||CHOPPED GREEN CHILLI|
|1 TBSP||NANDO’S PERI-PERI SAUCE|
Step One: Drying the beans and dal
Heat oil in a pan on medium-flame. Once it begins to sizzle, add onion, garlic, chilli, cooked beans and dal. Using a spatula, mash the mixture so it leaves water. Wait for the liquid to evaporate. This should take 10-12 minutes. Lump the dal and beans together. Remove from pan and let it cool at room temperature.
Step Two: Making the patties
Once it cools down, add oregano, parsley and peri-peri sauce in the mix. Stir. Scoop the mixture with your fingers, and make balls. Flatten them with your palm.
**Refrigerate for 12-14 hours
Step Three: Sautéing in a pan
Take out the patties from the fridge. Coat them in a layer of breadcrumbs on both sides.
Heat oil in a pan on medium-flame. Put in patties one by one for a golden-crisp colour. Do not over-crowd. Add more oil, if needed.