Spiced kidney bean pakoras recipe

• 400 g (14.1oz) can of kidney beans, drained and rinsed
• 2 spring onion, finely chopped
• 100 g (3.5oz) tomato, finely chopped
• 1 tbsp Pataks Madras Paste
• 2 tbsp breadcrumbs
• 1 handful coriander leaves and stems, finely chopped
• 0.5 lemon, zest only
• 1 pinch salt to taste
• 0.5 egg, beaten
• 2 tbsp vegetable oil for frying
• 1 cup Patak's Brinjal Pickle, mixed with yoghurt
• 1 handful onion rings

1. Put the kidney beans in a bowl and mash to a coarse mix with the back of a fork or potato masher.
2. Tip in the onion and chopped tomato, Patak's Madras Paste, breadcrumbs, fresh coriander, zest and salt.
3. Mix well and add in the beaten egg; shape into bite size cakes.
4. Heat oil in a frying pan over medium heat.
5. Fry the pakoras in batches for 1-2 minutes on each side or until crisp and golden brown.
6. Drain on kitchen paper and serve with tamarind chutney and onion rings.

kidney beans, spring onion, tomato, breadcrumbs, handful coriander, lemon, salt, egg, vegetable oil, yoghurt, handful onion

Taken from www.lovefood.com/guide/recipes/14854/maunika-gowardhans-spiced-kidney-bean-pakoras (may not work)