Description
Rajma Kebab Sliders are a delicious and wholesome vegetarian snack featuring spiced mashed kidney bean patties shallow-fried to golden perfection and served in mini slider buns with fresh vegetables and optional yogurt or chutney. Perfect as an appetizer or light meal, these sliders combine traditional Indian flavors with a convenient handheld format.
Ingredients
Scale
Kebab Mixture
- 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)
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 distribute all the spices and ingredients evenly.
- Bind the Mixture: Add the egg or a flax egg substitute to the mixture to help bind it together. Mix everything well until the dough is firm enough to hold its shape. If the mixture feels too loose or crumbly, gradually add more breadcrumbs until it reaches the right consistency.
- Shape the Kebabs: Divide the mixture into small portions and shape each into patty-sized discs roughly the diameter of your slider buns. Ensure they are compact so they hold up during cooking.
- Cook the Kebabs: Heat a little oil in a non-stick pan over medium heat. Shallow fry the kebabs for about 3-4 minutes on each side, or until they develop a golden brown, crispy exterior. Carefully remove them and place on paper towels to absorb any excess oil.
- Assemble the Sliders: Slice the mini slider buns in half and toast lightly if desired. On each bottom bun, place a cooked rajma kebab patty, followed by fresh lettuce, tomato, and cucumber slices. Optionally, add a dollop of yogurt or chutney for extra flavor. Top with the other half of the bun and serve immediately while warm.
Notes
- For a vegan variant, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- Adjust spices according to your heat preference, omit green chili and red chili powder for a milder taste.
- To make the kebabs gluten free, replace breadcrumbs with gluten-free alternatives like crushed rice flakes or oats.
- Use fresh herbs and spices for enhanced flavor.
- These kebabs can be baked at 375°F (190°C) for 15-20 minutes as a healthier alternative to frying.
