- 1 Cup Mung Beans
- 1 Large Onion (diced small)
- 2 Garlic Cloves (crushed)
- 2 Inch Fresh Ginger (grated/crushed)
- 1 Large Carrot (grated through fine holes, squeeze out excess water with hands)
- Rapeseed or Olive Oil
- 1 Level Tbsp Buckwheat Flour
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 + 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/4 tsp Ginger Powder
- Salt + Pepper
- 3 Drops Hot Tabasco Sauce or 1/4 tsp Chilli Powder
- Salt + Black Pepper
- Large Pinch Dried Coriander
Place the mung beans into a bowl and cover with hot water, approximately one inch above the beans, leave to soak for 1 - 2 hours. Once soaked rinse the beans with fresh water - place into a pressure cooker and fill the cooker with water no more than one inch above the beans. Place the pressure cooker lid on properly and bring to the boil (full pressure) now turn the heat to the lowest setting and cook for 10 minutes only. Place the pressure cooker under the cold water tap and remove the pan lid.
Drain the water off the mung beans and place back into the pan, put to the side to cool a little while you get on with cooking the onions for the vegetarian kebab.
Take a small frying pan drizzle with oil and cook the onions on a medium heat until they start to soften up, you do not want to brown them. Once the onions start to soften add the fresh ginger and garlic, stir well. Cook for a minute or so then add the spices stir well again. If you are using chilli powder then add it here with the rest of the spices. Some more oil may need to be added here if the onions look too dry with the spices, just loosen them a little with oil. Take the pan off the heat.
Place the mung beans into a bowl and sprinkle with salt and pepper, mash the mung beans with a potato masher. Place the grated carrot into the mung bean mash, mix well. Add the spiced onions into the mung bean mixture with 3 drops of hot Tabasco sauce (optional) and stir well. Add the dried coriander leaves into the mung bean mixture with a drizzle of approx 1 tsp olive oil, stir well. Add the level tablespoon of buckwheat flour and stir well again.
Drizzle oil onto a large baking tray.Divide vegetarian kebab mixture into four, one at a time mould the mung bean mixture around the skewer and place onto the baking tray.It will be soft and sticky but don't worry it is suposed to be this way.If it helps mould it into a sausage shape on the actual baking tray around the skewer.
Place into a hot oven at 220C on the middle shelf.Cook for 20-25 minutes until the kebabs start to turn golden.Take them out of the oven and gently use a spatula to loosen the underneath of the kebab, this will shape the kebabs more and also prevent them from sticking when you come to remove them from the tray.The vegetarian kebabs will feel a little soft to the touch here, this is normal.Drizzle oil in between the vegetarian kebabs and a little on top too if you like.Place back in the oven for a further 5-10 minutes until they turn a lovely crisp brown colour.
When the vegetarian kebabs are ready use 2 spatulas to gently remove the kebabs from the baking tray.With a tea towel remove the metal skewer it should come out of the kebab easily.