Iranian style vegetarian koobideh kababs

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8 servings

Difficult

1 h 25 m

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Ingredients

Ingredients:

• 1 tablespoon olive oil, divided
• 2 onions, chopped fine
• Cilantro chopped - 1 cup
• 3 cloves garlic, pressed
• 1 tspn ginger paste
• 1 fresh jalapeno peppers, finely diced
• 1-1/2 teaspoons ground coriander
• 1/2 tspn cumin powder
• 14.5 ounces cooked and drained black beans
• salt and black pepper to taste
• 1 raw banana flower
• Beet-1 chopped fine
• 1 egg, lightly beaten
• 1/4 cup Panko bread crumbs

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Preparation

• Directions:
  1. Grate the banana flower very carefully after removing the dark red outer layers and discarding them. Grate into a pan of water with lemon juice so that there is no discoloration. Squeeze water out and keep aside.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in grated raw banana flower, ginger, garlic, diced jalapenos, and spice powders; cook until fragrant, about 30 seconds.
  Add 1/2 cup water and cook the grated banana flower until cooked well and no liquid is retained. Cook chopped beets seperately and toss into the banana flower mixture.
  3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in egg and cilantro. Divide into balls, and roll into cylindrical patties.
  4. Roll patties in the Panko bread crumbs. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
  5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with grilled tomatoes and saffron rice.

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