Saturday, August 23, 2014

Black Bean Burger/Patties/Tikki

Black beans are, by far, my most favorite beans from the Americas. It is not as mushy as pinto beans and has a deliciously unique flavor as well as texture. There are frozen black beans burger available in the supermarkets. I took inspiration from those and decided to give my own Indian twist.

Black Bean Burger
1 cup dry black beans, soaked, pressure cooked
1 cup frozen yellow corn, thawed, drained
1 piece of red bell pepper, minced
1 piece of green bell pepper, minced
1 medium potato, pressure cooked

2 tbsp. minced cilantro
1 spring onion, minced (green and white part)
1 tbsp. ginger-garlic paste

1 1/2 tsp. cumin powder
1/2 tsp. turmeric powder
1 tsp. paprika
1 tsp. amchoor powder
1/2 tsp. chaat masala
salt to taste

1/4 cup rice flour
1 tsp. garlic powder
salt to taste

Oil for frying

1. Soak black beans overnight. Pressure cook. Let them cool down completely. Drain. Mash with a potato masher.
2. Thaw frozen yellow corn. Let it cool down. Drain.
3. Pressure cook potato. Peel and mash.
4. Mix mashed black beans, yellow corn, mashed potato, peppers, cilantro, spring onion, ginger garlic paste and all dry spice powder with salt.
5. Make 8 uniform balls. Flatten them. Keep in the refrigerator for 15 minutes to firm up.
6. Meanwhile, mix rice flour with garlic powder and a pinch of salt.
7. Heat pan for frying.
8. Grease the pan. Dredge each tikki/ burger into the rice flour mixture. Pan fry using oil as needed till it is uniformly browned from all sides. Use low-medium heat for uniform cooking.
9. Serve with a salad or sandwich between hamburger buns.

1. Make sure to drain all the liquid from cooked beans and corn.
2. Boiled potato is used as a binder here and it worked beautifully. There was no need for adding any corn starch or soaked bread slice or even egg.
3. I did not use food processor or blender to mash the beans as I wanted to retain the texture.

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