How to Make Goan Style Spicy Bean Cakes
Recipe type: Starter
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 8
  • 2 x 400ml tins of Kidney beans drained of all liquid
  • 1 tablespoon white cumin seeds
  • 1 tablespoon black cardamom seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon red hot chilli powder
  • 2 green chilli peppers finely chopped
  • 1 slice of white bread
  • 3 clove garlic - smashed and finely chopped
  • 1 inch ginger - finely chopped
  • 1 tablespoon gram flour
  • 1 teaspoon mango powder or citric acid powder
  • salt and pepper to taste
  • 4 tablespoons vegetable oil
  1. In a large non-stick frying pan, roast the cumin seeds, black pepper and cardamom seeds evenly until they become fragrant.
  2. Transfer the spices to a spice grinder and grind into a fine powder.
  3. Pour the drained kidney beans into a food processor together with the spice powder and the rest of the ingredients except the oil. Process to a paste.
  4. Heat the oil in the frying pan over medium heat.
  5. Carefully form small patties with a spoon and plop them into the pan. While the bean cakes fry, press down on them slightly to flatten them.
  6. Fry for about 3 minutes per side until the exterior is nice and crispy. When cooked through, you should be able to slide them around easily in the pan with your finger.
  7. Transfer the finished bean cakes to a paper towel and keep warm.
  8. Serve with your favourite chutney or raita.
Recipe by Recipes For Indian Restaurant Style Cooking | at