Vegan Sweet Potato and Kidney Beans Seekh Kebabs

Promise this vegan Sweet Potato and Kidney Beans Seekh Kebabs are is my last sweet potato recipe for the month.

Seekh should not be confused with 'Sikhs'.  Sikhs are the disciples of God who following the teachings and writings of the Ten Sikh Gurus.  Seekhs are skewers, albeit wooden skewers around which the minced meat or mashed vegetables and or beans are moulded around to resemble a sausage like shape and then grilled or given the full smoky charred Barbecue treatment.

These red brick coloured Seekh kebabs were a little on the mushy side like old fashioned veggie sausages, but they were perfectly spiced which made them more enjoyable. 

I am sharing these Sweet Potato and Kidney Bean Seekh Kebabs with  Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition and Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.

Enjoy this song by Praiz featuring Chidinma Ekile called 'Sweet Potato'.  Its sweet.

Sweet Potato and Kidney Beans Seekh Kebabs
Makes 8 skewers
Ingredients
4 sweet potatoes, peeled and roughly chopped
1 tablespoon oil


1 x 400g kidney beans, drained and rinsed
1 teaspoon freshly minced ginger
2 cloves garlic, crushed
1 red chilli, minced
2 teaspoon garam masala
1 teaspoon ground cumin
Salt and pepper to taste
75g chickpea flour
Method
Coat the sweet potatoes with the oil and transfer to a roasting pan and bake for 25 - 30 minutes until tender to the touch.
Remove from oven and allow to cool.
When cool transfer to a large bowl.
Add in the ingredients except for the chickpea flour and mash, either with your hands of with a masher.
Taste and adjust seasoning if necessary, then mix in the chickpea flour.
Divide mixture into 8 balls.
Roll between your palms or on the chopping board into sausage shapes and then skewer the wooden stick through it,; or if you feel confident then mould sausage shapes around the wooden sticks until you have 8 even sized sausage seekh kebabs and all the mixture is used.
Transfer to a tray and put in fridge  to firm up.
When ready to eat, heat a couple of tablespoons oil in a wide pan and fry on all sides until golden.
Serve immediately, either in a roti, chappati or cheats tortilla wraps and leafy greens. 
Adapted from Fresh India by Meera Sodha
Other vegtabel seekh kebab recipes
Little Black Fox - Pumpkin Kebabs
We Don't Eat Anything With a Face - Veggie Mince - Keema Shami Kebabs
Green - Hara Bara Kebab by My Weekend Kitchen
Moong Dal Seekh Kebaby by Sizzling Tastebuds
Sanjeev Kapoor Vegetable Seekh Kabab
Tarla Dalal Veg Seekh Kebab