Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 17

150g dried white beans (such as haricot or butter beans), soaked in water overnight

4 tbsp vegetable oil, plus extra for frying

1 tsp black mustard seeds

1 small onion, peeled and finely chopped

sea salt and freshly ground black pepper

1 tsp ground turmeric

¹/₂ tsp garam masala

¹/₂ tsp cayenne pepper (or chilli powder), to taste

1 tsp ground coriander

pinch of asafoetida (optional)

1 large potato, about 300g, peeled and diced

handful of coriander leaves, chopped

1–2 tbsp plain flour, plus extra to dust

These little bean cakes, called pavta patties, are generally made with dried lima beans in India, but as these are hard to find here, use any other white bean. To save time, you can use tinned beans, but they are no match for the flavour and texture of dried ones.

Drain the beans and place in a saucepan with 1 litre of water. Bring to the boil and skim off the surface froth. Reduce the heat and simmer for 1–1¹/₂ hours until the beans are soft but not mushy. Drain well, reserving a little cooking water, and tip into a food processor. Blend to a fine purée, adding a little reserved water as necessary. Set aside.

Heat half the oil in a pan and add the mustard seeds. When they begin to pop, add the onion and seasoning. Sweat over a medium heat, stirring occasionally, for 4–6 minutes until the onion is soft. Add the turmeric, garam masala, cayenne pepper or chilli powder, ground coriander and asafoetida, if using. Fry for a few minutes until the spices are fragrant. Add the remaining oil and the potato and stir. Add a splash of water and cover the pan. Steam for 8–10 minutes over a low-to-medium heat, stirring once or twice, until the potatoes are soft. Tip in the puréed beans and chopped coriander. Lightly mash together using a potato masher. Taste and adjust the seasoning. If the mixture is too wet, add a little flour to get a fairly stiff dough. Leave to cool.

Shape the mixture into small fishcake-like patties and dust with a little flour. Heat a thin layer of oil in a wide frying pan until hot. In batches, fry the patties for 4–5 minutes until golden brown all over. Drain on kitchen paper and serve warm with a sweet-and-sour chutney.