I bookmarked this Red Kidney Bean Schnitzel recipe immediately when I saw it in October on The Veg Hogs blog. I have been meaning to make it for months, but I did not always have all the ingredients to hand, namely the semolina and dried sage.
Finally I got some semolina, (Thanks to my mother who tends to keep semolina for her Halwa recipes) and decided to make it over the weekend.
These golden vegan schnitzels were proper crunchy on the outside. I loved it. After my teeth had bit through the crisp exterior, came the smoky spicy soft inside, delightful. I served these schnitzels simply with a light rocket salad and a red tomato chutney; or like D you could just dollop a bit of brown sauce next to it.
I followed the recipe pretty much as it was, but as I have signed up for Veganuary for the month of January, I omitted the egg. To be quite honest, the beany mixture was quite pliable that it did not necessarily warrant egg as a binder. The second change I made, I wanted to use Japanese panko breadcrumbs that have been staring at me, every time I went over to one of the kitchen cupboards, but please feel free to use additional semolina as suggested by the Veg Hog, or even fresh breadcrumbs, made with stale bread. Whichever way you decide to coat it, these are delicious morsels to snack on any time of day.
Thank you Veg Hog for sharing the recipe with us. And please, please dear readers do go by and check her blog -The Veg Hog, I have found her blog space utterly refreshing, down to earth, homely, honest and unpretentious. I am also sharing this bookmarked recipe with Jacqueline at Tinned Tomatoes for January's edition of Bookmarked Recipes.
Smoked Paprika Red Kidney Bean Schnitzel
Makes about 8 -10
1 large onion
2 garlic cloves
1 tablespoon vegetable oil
480g/2 cans red kidney beans, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (or chilli powder)
1 teaspoon sage (or thyme)
½ ground black pepper
100ml fine semolina
For outer coating
Semolina, Japanese panko breadcrumbs or fresh breadcrumbs
Vegetable oil of shallow frying
Chop the onions and garlic finely and cook them in vegetable oil until soft.
Add the beans and seasoning and let cook for 10 minutes. All excess liquid should be evaporated during the cooking. Crush the beans a little bit after the cooking and let the mix cool. Add the semolina to the mix and stir it into an even firm dough.
Shape the dough into schnitzel or burger shapes, mine were more podgy and oblong shaped.
Then roll and press them into the panko breadcrumbs, fresh breadcrumbs or semolina.
Shallow fry in vegetable oil until golden on both sides. Serve immediately.
Recipe by The Veg Hog. Follow this link for the original Red Kidney Bean Schnitzel.