Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
Perfect for times when your pantry is low in ingredients, and you just need something quick and simple. This kebab recipe creates succulent and soft vegetarian kebabs (Shammi kebab-style) that are packed with nourishing ingredients and rich in flavour! Made with black beans and sweet potato, and infused with traditional South Asian spices, to create a healthy ethnic food recipe – that the entire family will love.
We’ve been experimenting in the Devje household with a variety of pulses. Pigeon peas and black beans being a few of our family favourites. After my last success with our pumpkin bean burger, I had to try another spin. I find, preparing these vegetarian kebabs in advance, is a guaranteed way to use them in our meals – more often. It then feels so easy, with meals done in 30 minutes (or less!). Not to mention, we look for creative ways to use them, so we never get bored. Here are a few ways we enjoy pulses:
- in salads
- added to wraps
- to create hummus
- thrown into soups
- added to buddha bowls
What Is Shammi Kebab?
Shammi kebab is a South Asian pattie-style kebab, enjoyed as an appetizer. It’s typically made with mincemeat (beef, lamb or chicken), along with lentils and spices. The kebab is coated in egg and fried to create a crispy, tasty coating. The desi-licious twist? My vegetarian kebabs are entirely made with beans and sweet potato – with no egg coating. They’re a great alternative if you’re looking to reduce the amount of meat in your recipes (hello #meatlessmonday!!).
How To Make This Vegetarian Kebab Recipe – Step By Step
Just look at how well the ingredients bind together. The kebabs will not fall apart when pan-fried, despite the addition of tender sweet potato. Pan-frying the kebabs in a bit of oil creates a scrumptious, crispy outside – that is sure to get you hooked!
- Start by thoroughly washing the potatoes. I use a sharp knife to pierce holes all over the potatoes. To make life easier, I cook them in the microwave – on high (Image 1).
- While the potatoes are cooking, pulse the beans and oil (Images 2-3) in a food processor and add to a large mixing bowl.
- When the potatoes are cooked, slice them through the middle and scoop out the flesh. Combine with the bean mix (Images 4-5).
- Stir the rest of the ingredients (except oil for frying and lemon juice) into the bean-potato mixture. I like to use my hands to combine the ingredients (Image 6).
- You can use a dash of water to help shape the mixture into ten round patties (Image 7).
- When you’re ready to enjoy the kebabs, heat the oil in a pan and fry the kebabs in two batches. Squeeze lemon juice over the kebabs before serving (Image 8).
Top Tips For Making This Kebab Recipe
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave – to make it a cinch the next day!
- Avoid over-cooking the beans; otherwise, the kebabs won’t bind.
- If using canned beans, make sure you drain them very well. You don’t want them to be too wet.
- Choose small to medium-sized sweet potatoes to ensure they cook evenly.
- Make all the patties – before frying. Let them rest in the fridge – if you time. It will make it easier to handle them.
- Heat the oil well before frying, so the kebabs don’t stick to the pan.
- Be gentle when handling them in the pan, and avoid moving the kebabs around too much.
- These are best served hot with a squeeze of fresh lemon juice.
- You can freeze these vegetarian kebabs for up to a month — Thaw and warm in the microwave before serving.
Here are five ways we enjoy these vegetarian kebabs:
- In wraps with tahini spread or chilli avocado mash
- Sneaked into a sandwich – our go-to, for kids’ lunches
- On a quinoa salad
- Alongside roasted or grilled veggies
- With tender sliced avocado, a crisp bed of greens, and fermented mixed vegetables (my favourite)
Other Vegetarian Recipes You May Like
- Tomato Asparagus Frittata
- Tandoori Cauliflower Tacos With Cashew Marinade
- Slow Cooker Black Eyed Beans Curry (Lobia)
Tell me, how do you enjoy beans? Have you tried my black bean and sweet potato vegetarian kebab recipe before? Leave me a comment and share your all-time fave sweet potato recipe?
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Desi~licious Vegetarian Kebab Recipe | Healthy Ethnic Recipes
- 2 sweet potatoes medium, baked
- 2 cups black beans boiled (not too soft). If using canned, drain thoroughly
- 3 tsp olive oil extra virgin
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup cilantro fresh, washed and finely chopped
- 1 tbsp paprika
- 1 tsp garam masala
- 1 onion small, finely chopped
- 1 lemon fresh, juiced
- Cook the sweet potato in the microwave oven (according to your microwave settings) until soft.
- In a food processor, pulse the beans and 1 tsp oil.
- In a large bowl, add the bean mixture and set aside.
- Once the potatoes are cooked, slice in half and scoop out the flesh and combine with the bean mixture.
- Add the onion, spices, salt and cilantro. Use your hands and combine well.
- Divide the mixture into 10 portions and form into round kebab patties.
- In a large pan, heat 1 tsp oil over medium-high heat. Fry 5 kebabs and cook for few minutes a side or until heated through. The kebabs should have a golden coating. Repeat this step with the remaining five kebabs.
- Serve hot with freshly squeezed lemon juice.
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day!
- Avoid over-cooking the beans, otherwise the kebabs won't bind.
- If using canned beans, make sure you drain them very well.
- Choose small to medium sweet potatoes to ensure they all cook evenly.
- Make all the patties - before frying. Let them rest in the fridge - if you time. It will make it easier to handle them.
- Heat the oil well before frying.
- Be gentle when handing them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden color.
- These are best served hot with a squeeze of fresh lemon juice.
- These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.